Catalina Ceviche & Grilled Salmon

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Catalina Ceviche: Shrimp & Halibut:

1 cup  rotel tomato; drained     
½ cup  ketchup      
½ cup fresh lime juice      
½ cup  red onion; diced      
¼ cup  jalapeno; diced fine     
2 Tbsp. garlic; minced      
1 tsp. chipotle tabasco      
2 cups  shrimp; 21/25; blanched and split          
¾ cup  halibut; ¾” to 1” cubes; blanched  
1 cup  cilantro; chopped      
2 cups toasted corn tortilla chips   
   Kosher Salt       

1. Mix all of the top paragraph ingredients together in a bowl. Add the shrimp and Ahi to the mix.
2. Finish the ceviche with the avocado, cilantro and halibut. Check the seasoning. Adjust the level of spice per your palette. The serving vessel can be anything you wish, I prefer to serve it in a glass container for the colors.
3. At Renegade Canteen we serve it in a square enamel-coated cast iron vessel on a long rectangular plate with the tortilla chips filling the remainder of the plate. A small mound of avocado is spooned onto the center of the ceviche in the dish.

Grilled Salmon, Succotash with Local Olives & Bok Choy:
Serves 4

4  Salmon Filets; 7 oz. each, boneless 
2 Tbsp. olive oil          
   Kosher Salt
½ cup  corn kernels; roasted        
½ cup  English peas; blanched        
½ cup  green olives; Queen Creek, chopped coarse 
¼ cup  red onion; ½” thick slices, grilled & diced 
½ cup  tomato; diced         
1  scallion; bias-cut        
4  basil leaves; torn in small pieces  
4  dill sprigs; torn in medium size pieces  
¼ cup  sherry vinegar      
2 Tbsp. olive oil         
  Kosher Salt
3   heads of baby bok choy      
2 Tbsp. olive oil         

1. Season the salmon and drizzle the olive oil over the filets. Grill over medium high heat for approximately 4 minutes, turn and cook an additional 2 minutes.
2. Mix the corn, peas, olives, onion, tomato, scallion, basil, dill, sherry vinegar and olive oil. Season to taste.
3. Quarter the heads of Bok Choy and very quickly flash it in a skillet.
4. Deconstructed: rectangular plate – Bok Choy on the right; salmon in the center of the plate, Chipotle vinaigrette, succotash on the left side.
Constructed: round plate – succotash in the upper left quadrant of the plate,Bok Choy cascading down on the right side of the succotash, salmon filet is resting against the succotash from 10 o’clock to 5 o’clock, Chipotle vinaigrette is drizzled over the top of the salmon.