Restaurants›The Kitchen Restaurant›California Halibut And Summer Melon Ceviche Recipe

California Halibut And Summer Melon Ceviche Recipe

Inspired by The Kitchen Restaurant
Time1h 30m
Serves4

Lime-Avocado “Pearls”, Macerated Melon Coulis and Jalapeno Sorbet. A refreshing start with marinated halibut and icy jalapeño sorbet.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Halibut Ceviche

Lime-Avocado Pearls

Macerated Melon Coulis

Jalapeno Sorbet

Method

Halibut Ceviche Preparation

1

Marinate the Halibut

In a glass bowl, combine the diced halibut, lime juice, cilantro, red onion, tomato, salt, and black pepper. Mix gently and refrigerate for at least 30 minutes.

Prepare Lime-Avocado Pearls

2

Blend and Set

In a blender, combine the avocado, lime juice, and water until smooth. Heat the mixture in a small saucepan and sprinkle in the agar-agar. Stir until dissolved, then pour into a shallow dish and refrigerate until set. Once set, use a melon baller to create pearls.

Macerated Melon Coulis

3

Mix Melon Ingredients

In a bowl, combine the diced cantaloupe, honey, and fresh mint. Let sit for at least 15 minutes to macerate.

Jalapeno Sorbet

4

Prepare Sorbet Base

In a saucepan, combine the chopped jalapeno, sugar, and water. Bring to a boil, then simmer for 10 minutes. Let cool, strain to remove solids, and add lime juice. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.

Plating

5

Assemble the Dish

On a plate, create a bed of the macerated melon coulis, top with halibut ceviche, and garnish with lime-avocado pearls. Serve with a scoop of jalapeno sorbet on the side.