Bite with Belkys: Seafood Ceviche With Avocado Butter From Marks Las Olas

The Chef: Mark Militello

The Dish: Seafood ceviche with avocado butter

The Restaurant: Marks Las Olas

• 1/2 lb. fresh Bahamian conch
• 2 Maine lobsters
• 1/2 lb. shrimp, peeled and deveined
• 1/2 cup, plus 1 tbsp. fresh lime juice
• 7 tbspn. extra virgin olive oil
• 2 tbspn. dry white wine
• 2 tbsp. minced shallot
• 1 tsp. fresh thyme leaves
• Salt and pepper
• 2 Tbsp. sliced red onion
• 2 jalapenos
• 1/4 cup minced red pepper
• 1/4 cup minced tomato
• 16 pichouline olives, pitted and minced
• 2 tbsp. minced scallion
• 2 tbsp. minced cilantro leaves
• 1 ripe Haas avocado
• 6 leaves bib lettuce

Directions:

1. For the conch, cut off hard narrow end and discard or grind it for conch cakes or chowder. Slice meat in thirds on the bias, and pound each piece flat between sheets of waxed paper with a meat mallet.

For the lobster, prepare a large pot of boiling water. Plunge lobsters into it for three minutes, then shock in an ice water bath. Remove claws and knuckles from the bodies and return them (the claws and knuckles) to the boiling water for an additional three minutes, then shock in an ice water bath. Remove shels and cartilage.

2. In a medium bowl combile 1/4 cup lime juice, 2 tablespoons olive oil, wine, 2 tablespoons minced challot, thyme, salt and pepper. Add seafood. Marinate for 30 minutes.

3. Heat grill or stove-top grill pan. Grill sliced red onion and whole jalapenos until charred on al sides; set aside on a plate. Grill seafood briefly, until lightly seared; set aside on a plate. Mince jalapenos. Also dice red onion and seafood; place all in a bowl with any juices from seafood.

4. Add bell pepper, tomato, jalapenos, olives, scallions, cilantro and remaining red nion. Mix. Dish can be prepared ahead of time up to this point, covered, and refrigerated.

5. Lightly beat 1/4 cup lime juice and 2 tablespoons olive oil together, and add to seafood. Fold all ingredients together, and add to seafood. Season to taste with sald and pepper. Set aside at room temperature until ready to serve, no more than 30 minutes.

6. Halve and pit the avocado. Remove flesh, chop, and plce in food processor or blender with remaining tablespoon of lime juice. Process until smooth, scraping sides of container from time to time. With machine running, drizzle in remaining 3 tablespoons olive oil. Scrape container, and proces briefly until well blended. With food processor, miture may look separated: if so, transfer to a bowl, and beat vigorously with a small whisk about 30 seconds or until mixture is smooth. If you use a blender, you may have to scrape container more often, but mixture will emulsify better. Season taste with salt. If not for immediate use, cover and refrigerate up to one hour. If mixture starts to separate, whisk again before serving.

7. Place a lettuce lef in each of 6 martini glases or wine goblets. Spoon in conch or calamari mixture. Top each with dollop of avocado butter and serve.

Marks Las Olas
1032 East Las Olas Blvd
Fort Lauderdale, FL