Since Norman Van Aken is doing a 180 by coming back to Coral Gables, partnering in the kitchen with his son and a fresh-faced Phillip Bryant, and putting local sourcing at the top of the priority list, we thought we'd mix things up a bit and start his three-part interview with a recipe. Here's a delicious, light-for-summer appetizer that should be as easy to make as 1-2-3 in the 3-0-5. Here's your 411:
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12 ounces skinless sea bass fillets, thinly sliced and then cut into ¾ inch bite-size squares (keep very cold)
½ cup freshly squeezed lime juice
1 cup freshly squeezed grapefruit juice
1 tablespoon extra virgin olive oil
½ of a red onion, peeled and thinly sliced
2 tablespoons coarsely chopped cilantro leaves
1 jalapeño, minced
kosher salt, to taste
1 cup jicama, peeled and sliced into matchstick-size pieces1 ripe avocado, peeled, pitted and diced into ¼ -inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons red onion, diced small
2 tablespoons chopped cilantro leaves
¼ teaspoon ground cumin
Salad directions: Assemble all salad ingredients in a chilled bowl. Set aside. Serve alongside the ceviche.
Ceviche directions: Combine the marinade ingredients in a non-reactive bowl and place a larger bowl filled with ice beneath it. A few minutes before serving place the cut sea bass in the marinade (about 10 minutes is recommended for sushi quality fish). Stir once or twice to distribute the marinade. Serve in a small chilled bowl and spoon the liquid of the ceviche and the fish into them.