Kampachi Ceviche and Jalisco Cucumber Burro

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Your Life A to Z Recipe: Wednesday, August 7

Kampachi Ceviche

By Chef Nate Johnson of Distrito

3 oz Hawaiian Amber Jack or Yellowtail
3 oz Pineapple Habenero Reduction
1 TBSP Pinapple
1 TBSO Red Onion
4 Each Plantain Chips
1 TBSP Red Oil
Sea Salt (to finish)

Making the sauce. Have the Pineapple Haberero reduction finished and completely cooled. Add fresh pineapple, diced red onion, and chopped cilantro. Adjust sauce consistency and flavor with fresh pineapple juice and salt. To Plate: Slice fish into thins pieces. Place fish on to cold plate. Spoon sauce over the fish, leaving the diced product resting on top of the fish. Garnish with plantain chips, red oil and a little bit of sea salt. Serve immediately.

Pineapple Habenero Reduction

1 Gallon of Orange Juice
2 Habeneros (halved)
1 Cup of Honey
1 Cup of Glucose
1 and a half pineapples (peeled, seeded and chopped)
Salt (to taste)

In a medium saucepot, combine OJ, habeneros and pineapple, Reduce by ¾. Puree and pass through a chinois. Fold in honey and glucose.

Jalisco Cucumber Burro

By: Head Barman John Christie of Distrito

2 Cucumbers (sliced)
3 Mint leaves
.5 oz of Agave Nectar
1.5 oz Tequila Blanco
5 oz Ginger Beer
1 line wedge (garnish)

Muddle cucumber and mint with the tequila, add agave nectar and ice. Top with ginger beer and garnish with lime. Enjoy!