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Daniel Boulud and Tom Colicchio use their fresh caught fish to make a spicy Peruvian ceviche. Still on the boat, with just a couple of knives and a cutting board, the chefs prepare a delicious dish that you can make for yourself with the recipe below.
Recipe for Islamorada Mackerel Ceviche
2 cloves garlic
1/4 red onion
1/2 bunch Cilantro
1/4 red/green pepper
ALL CHOPPED ROUGHLY
Pinch Cayenne pepper
(Mix separately together) (Let marinade for 10 min) — (strain over ceviche)
Keep aside –
1/4 Mango cut small dice
1 small cucumber diced
Tomato 1 plum seeded peeled cut and diced
3/4 red/green pepper — small diced
1/2 bunch of cilantro — leaves only
1/4 red onion minced
Cube 3/4 in 1lb of fish (Cero (Spanish) Mackerel)
Toss with Marinade
Sit for few minutes
Spoon into leaves of 1 head of leaf lettuce
Hooked Up w/ Tom Colicchio
Chef Tom Colicchio welcomes us aboard as he journeys around to elite fishing spots with noted chefs, athletes, and celebrities. Share in the adventure, conversation, and cocktails.
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Daniel Boulud’s Islamorada Mackerel Ceviche | Hooked Up Ep. 4 Bonus | Reserve Channel
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