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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!

Ingredients

  • 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

Directions

  • 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


Aloha!

We proudly source local, in-season seafood and distribute it directly to chefs and consumers islandwide.
 
 
Visit our farmers' market booths on the weekends for fresh filet or contact us for details on how to order and pickup from our backdoor!