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.