This unique ceviche (raw fish marinated in citrus) comes from Chef Paul Hargrove of Pleasant Storage Room in Austin. Patrons here get a real taste of the culture of Cuba, from the over-proof punches, rum-inspired cocktails and a ceviche bar highlight the lively flavors of the island. Enjoy!
- To prepare the plantains, cut off both ends.
Peel the plantains by scoring each side lengthwise. Slip your fingers under the
skin and peel it off. Place the plantains in salted water for 30 minutes. Drain
and pat dry.
- Heat oil to 275 degrees, cut plantains into 1.5 in
slices, cook the plantains in the oil for 2 to 3 minutes, they should not
color, transfer to paper towels.
- When they are cool enough to handle, wrap each in
a towel dampened with salted water and mash gently using a meat pounder or
heavy pan. They should be a flat oval with a thickness of a ¼ of a inch.
- Reheat oil to 375 degrees, fry till golden on both
sides, drain and sprinkle with salt.
- Steep the garlic with the olive oil very slowly
for 15 minutes over low heat, do not brown the garlic. Reserve and cool
to room temperature. Slice the Conch to desired size, lay on a sheet of
plastic wrap, drizzle with garlic oil, salt, and lemon, lime and orange zest.
- Cover with another sheet of plastic wrap, using a
mallet or bottom of saute pan hammer the conch with medium pressure. (You are
just trying to tenderize and marry the flavors with meat, don’t beat it till it
falls apart). Let sit for 10 minutes and then gently rinse off
the mixture, chill and reserve.
- Stir the tomatoes, avocado, chopped cilantro, and
olive oil into the shrimp and scallop mixture. Allow it to sit at room
temperature for 30 minutes, and then season to taste with kosher salt. Mix together the peppers, tomatoes, red onion,
serrano, green onion, mango, avocado and cilantro in a bowl, dress with pique.
- Mix the conch with the citric acid and let sit for
15 minutes, mix together the vegetable mixture and conch, and finish with a drizzle
of garlic oil. Serve with tostones.
For the ceviche:
- Pique (traditional tropical hot sauce)
- Sea Salt
- 3 pounds XX Conch, cleaned and cut to strips ½ “ long and ¼ “ wide cut into ½ inch pieces
- 5 ea XX lime juice or 8 key limes if you can get them
- 2 XXoranges, juiced, save zest
- 1 XX lemon, juiced, save zest
- 1/2 cup XX red onion, finely chopped
- 1/3 cup XX yellow bell pepper, finely chopped
- 1 XX serrano, seeded and finely chopped
- 1 cup XX tomatoes, seeded and diced
- 1 XX bu green onions, minced
- 1 XX large ripe mango, small dice
- 2 XX avocado, small dice
- 1 tablespoon XX roughly chopped fresh cilantro leaves
- 1/4 cup XX extra-virgin olive oil
- 2 cloves XX garlic, sliced very thin