In the high heat of August, even the most devoted home cooks don’t want to stand at the stove. But who said no-cook dishes are limited to salads and coleslaw? Take a cue from chef Jon Lowe of Oceano Bistro, whose hamachi-avocado ceviche is so simple it comes together in minutes yet is elegant enough to serve at summer dinner parties.
Hamachi-Avocado Ceviche
Courtesy of Oceano Bistro’s Jon Lowe
4 servings
2 Meyer lemons, unpeeled and rough chopped
1 orange, unpeeled and rough chopped
2 Tbsp. lemon juice
¼ cup light corn syrup
1 tsp. Champagne vinegar
1 Tbsp. honey
1 cup vegetable oil
1 lb. hamachi*
1 avocado
2 Tbsp. fresh or frozen peas
2 Tbsp. extra virgin olive oil
Sea salt
Sprouts
• Place the first six ingredients in a container. Using an immersion blender or a whisk, slowly add the vegetable oil to emulsify. Do not add the oil too fast or the vinaigrette will break. Strain though a fine mesh strainer.
• Thinly slice the hamachi – the thinner the better. Place five slices on each plate.
• Slice the avocado and distribute the slices in between the pieces of hamachi on each plate.
• Drizzle about ½ ounce of the lemon vinaigrette in a zigzag pattern across the hamachi and avocado.
• Drizzle 1 tablespoon of the olive oil over each plate, then top evenly with 10 to 12 peas.
• Season each plate with just a small pinch of salt.
• Finish each plate with a sprinkling of sprouts. Be sure not to use so many sprouts that it completely covers the hamachi.
*Hamachi may be special ordered through Bob’s Seafood, found frozen at Whole Foods Market or purchased through Oceano Bistro.
This article appears in Aug 1-31, 2011.