Hamachi Ceviche With Poblano Shooter Recipes

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

OYSTER SHOOTER

Steps:

• Shuck the oyster and add to a shot glass. Top with the Spicy Cocktail Sauce, add the horseradish, lemon juice, black pepper and pepper vodka. Stir together and shoot!
• Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.

CEVICHE SHOOTER

Steps:

• Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will "cook" the fish throughout.
• Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.

GRILLED HAMACHI COLLAR WITH PONZU DIPPING SAUCE

Steps:

• For the dipping sauce: Mix together the ponzu, mirin, soy sauce and ginger in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills.
• For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn't stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way check for doneness is to insert the tip of a knife or a cake tester into the flesh, then pull it out and hold it to your wrist; it should feel warm. When it does, you're ready!
• Mix the grated daikon and shiso in a small bowl.
• Serve the fish with the dipping sauce and daikon mixture on the side. If you like, add some of the daikon mixture to the dipping sauce.

WHISKEY WILLIE'S OYSTER SHOOTER

Steps:

• Make sure all ingredients are ice cold. In a cocktail shaker, add bloody Mary mix and vodka. Add horseradish to your taste. This mixture should taste like a raw oyster and cocktail sauce, so add to the shaker any food item you would add when eating raw oysters, such as hot sauce, Worcestershire sauce, lemon, or lime. Shake until the mixture is incorporated.
• After shucking the oysters, add 1 or 2 raw oysters to a small rocks glass (no ice) and pour the mixture over the oysters. The world is your oyster.

LAYERED CHRISTMAS SHOOTER

Steps:

• Pour the sour apple schnapps into a 1 1/2-ounce shot glass. Gently pour in the grenadine. (It will sink to the bottom to make the red layer.) Shake the bottle of cinnamon schnapps, then turn the bottle upside down to bring the gold flakes to the top. Measure out 3/4 ounce. Hold a small spoon upside down inside the glass, directly over the apple schnapps layer. Gently pour the cinnamon schnapps over the back of the spoon to make the third layer.
• Photograph by James Wojcik

MOLE POBLANO

Steps:

• In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
• In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.

HAMACHI (YELLOWTAIL) CEVICHE

Steps:

• Mix lime juice, coconut milk, shallot, cilantro and jalapeño in a bowl. Add remaining ingredients. Let it 'cook' in the fridge for 30 minutes. Serve with chips.