Wednesday, April 28, 2004
Bite with Belkys: Rainbow Ceviche
It's baaaack. That's right. Due to popular demand, bite with Belkys has returned. And to start things off, were featuring all low carb creations for the next month. Tonight it's a colorful dish-- Rainbow Ceviche.
The Chef: Rick Gonzalez
The Restaurant: Ola Restaurant
5061 Biscayne Boulevard
Miami, Florida 33137
The Dish: Rainbow Ceviche
1.5 tbsp of soy sauce
1.5 tbsp of lime juice
¼ tsp diced red & green jalapenos
¼ tsp chopped cilantro
¼ tsp diced red onion
1 oz diced ahi tuna
1 oz sashimi cut salmon
1 oz diced mahi
¼ tsp toasted black & white sesame seeds
2 ea cilantro sprigs
In a bowl, mix the soy sauce, lime juice, diced red onion, chopped cilantro and jalapenos.
Check for seasoning and salt to taste.
Toss the seafood in the sauce.
Arrange the seafood in layers, with mahi on the bottom, salmon in the middle, and ahi on top.
Spoon the remainder of the sauce on the plate and garnish with sesame seeds and cilantro sprigs.
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