Swing by our Prince Street market in NYC on Friday, May 12th from 12-4pm for a super fresh treat — bright ceviche prepared in-house by all-star chef and seafood aficionado, Chef @gustavosalsas. With the freshest fish straight from the local @fultonfishmarket, what’s not to love? Bonus: If you’re not in NYC, you can check out the recipe below and whip up your own! ? @bonappetitmag Ingredients: 2 lb. skinned and deboned fish fillets cut into 1⁄4 inch slices (TIP: Slice the fish across the grain making sure the flesh is free from any thickish membrane) Juice of 5-6 lemons 6 tablespoons good quality Extra Virgin Olive Oil 1 grapefruit, supremed or wedged without membrane (preserve juice) 1 small red onion, julienned 3 Serrano chile, minced (including seeds and membrane) 1 cucumber, peeled, halved lengthwise, seeded and cut into small cubes (diced) 1 nectarine or peeled mango, cored and cut into small cubes 1 bunch of cilantro leaves, stemmed and minced 1 bunch of parsley leaves, stemmed and minced 1 Hass avocado, halved, pitted, scored length, width and diagonal then scooped out with spoon Kosher salt Directions: 1. Place fish in a plastic bowl or non-reactive container and add the citrus juices, grapefruit segments, and olive oil. 2. Give everything a quick toss to coat the fish, then marinate for 30 minutes, wrap the bowl in plastic, and place in refrigerator to keep cold while preparing the remaining ingredients. 3. Add the rest of the ingredients, saving the fresh herbs and avocado for last. Toss gently to incorporate the vegetables. Taste the ceviche and adjust the seasoning (salt), if necessary — you may feel the need for bit more zip in which case zest a bit of lemon over the ceviche.

deandelucaさん(@deandeluca)が投稿した動画 - 2017/05/12 03:40:28