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Cured Striped Marlin with Citrus Vinaigrette, Beet Ceviche, & Goat Cheese

If you've ever visited our farmers market stand, you've probably sampled this vibrant dish. Try it out yourself at home with your share this week!


  • ½lb Sashimi Grade Striped Marlin
  • 1cup Kosher Salt
  • 2 cups Granulated Sugar
  • 2 Oranges (Zest Removed, Juiced)
  • 4 sprigs Thyme (Chopped)
  • 1 tbsp Whole Black Pepper
  • 2 Lemons (Zest Removed, Juiced)
  • 1 Small Shallot
  • 1 Small Garlic Clove
  • 1 tsp Dijon Mustard
  • ⅛ cup Canola oil
  • 1 Red Beet
  • 1 Golden Beet
  • 2 oz Goat Cheese


  • For the Cured Marlin: Combine salt, sugar, orange zest, black pepper and thyme. Mix well. In a container, completely cover marlin on all sides with cure mixture. Wrap and refrigerate for 12-18 hrs. Remove from cure and rinse.
  • For the Citrus Vinaigrette: In a blender, combine orange juice, lemon juice, orange zest, lemon zest, shallot, garlic and Dijon mustard. Blend until smooth. While blending, slowly add canola oil to emulsify. Salt to taste.
  • For the Beet Ceviche: Remove the skin of the beets. Slice into 1/16 inch pieces. Slice these again for julienne cut. Toss with ½ the vinaigrette. Season with salt and set aside.
  • Method: Slice the cured marlin thin with a very sharp knife. Present on a plate with beet ceviche on top and garnish with goat cheese. Garnish plate with shaved celery or micro greens and citrus vinaigrette.

Tags: Marlin


We source local, in-season seafood that is caught through pono fishing practices and distributed directly to chefs and consumers.
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