california halibut ceviche
with fried butter beans & leche de tigre foam
This was obviously Peruvian-inspired. It’s local caught halibut cured in fresh lime juice, salt, and coconut milk. After 12 hours, you strain the marinade and what you end up with is leche de tigre or tiger’s milk. Peruvians will occasionally serve this on the side of a ceviche dish in a goblet, but it’s a bit strong for my taste, so we foamed it.
We couldn’t get those giant hominy kernels that traditionally accompany ceviche so instead I had one our of cooks (our only cook at the time…sorry Tyler) meticulously peel and split cooked butter beans, and then fry them. Very time consuming, but it gave the dish a nice effect.
Garnish with a little bit of lemon oil, micro-cilantro, and fresno chilies, and the plate is finished.