Rainbow Ceviche

Chef Roberto Madrid deseo at The Westin Kierland Resort & Spa

Ingredients:

2 oz Tuna, diced
2 oz Salmon, diced
2 oz Hamachi, diced
5 Pickled Jalapenos
2 oz Rainbow Sauce (See Below Recipe)
a Lime, Juiced
Oil-Mustard
1 pinch of Sesame Seed
Micro cilantro for garnish

Procedure:

1. Combine the salmon, and hamachi and toss with fresh lime juice (2Tbs.) and marinade for 1 minute

2. Add 2 oz of the rainbow sauce.

3. Separately combine the tuna with mustard oil and season with salt and pepper

4. Layer the hamachi on the bottom of the plate then top with Salmon, and finally top with tuna, garnish with jalapenos, sesame seeds sesame seeds.

Rainbow Sauce
1 oz Soy Sauce-White
A Lime, juiced
Lemon Oil
Oil-Mustard
1 pinch Chive, Minced
Red Onion, Brunoise
1 pinch of Cilantro, Minced
1 oz Red Bell pepper, Brunoise
2 oz Fresh orange juice

Combine all ingredients

Pairs Well With:

Pinot Gris

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