Chefs' Recipes

Marinated reef fish with citrus and capers

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.
Marinated reef fish with citrus and capersAlicia Taylor
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15M
2M
17M

“Greca is right on the water, so we like to celebrate fish and seafood,” says owner Jonathan Barthelmess. “We have a great supplier who brings in amazing reef fish from Cairns, which we pair with citrus, including finger limes and blood orange when they’re in season.”

Ingredients

Method

1.Heat oil in a small saucepan over high heat. Add capers and fry until crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towels.
2.Cut 5 segments from the lemon and 5 from the lime and place in a non-reactive bowl. Squeeze in 2 tsp each lemon juice and lime juice, add fish, toss to coat, and marinate for 5 minutes.
3.Divide radicchio among plates and top with fish, citrus segments and juice. Scatter with capers, chives and purslane, season with salt to taste and drizzle with extra-virgin olive oil to serve.

Purslane is available from farmers’ markets and select greengrocers.

Drink suggestion: A floral, fruity white, such as the 2017 Jim Barry Assyrtiko. Drink suggestion by Sam Christie.

Notes

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