Rockfish-Scallop Ceviche with Crispy Skin and Sea Lettuce Chicharrons
Recipe by Chef Colin Moody, CEC, PCII
This is the second recipe that was highlighted in the Spring Issue of Edible Monterey Bay Magazine where our team was surprised by being featured on the cover of the magazine. Fin + Forage was asked to take food journalist Mark Anderson on a “full experience” adventure which involved rappelling down a 250+ foot cliff, hunting over 2 miles of ocean and finally meeting chef Colin on the shore to create what was arguably the best meal ever cook on a beach. Read the article HERE.
Ingredients
Chicharrones
Click the magazine to read our feature article1 Cup Small Tapioca Pearls
2 Cups Seafood Stock (Fish, Shrimp, Lobster or Crab)
1/ 4 Cup Sea Lettuce or other edible seaweed (can sub Wakame) Puréed until smooth
Sea Salt to Taste
Ceviche and Skin
1-2 Fresh Local Rock Fish (Dispatched and bled in the ocean directly after spearing preferred)*
2 Cups worth of rockfish meat, cut into ¼” pieces
Reserve Skin for frying, and can use bones, head and rest for stock in recipe above.
½ Cup Local or Fresh Diver Scallop, cut into ¼” pieces
3/4 Cup Lime Juice (Cut limes in half and grill 2 minutes to flavor and release more juice)
Sea Salt to cure and season
¼ Cup Red Onion, fine diced
¼ Cup Ripe Tomato, fine diced
2 Tbl Jalapeño or Serrano Pepper, seeded and fine diced
2 Ripe Avocado, ¼ inch diced
¼ Cup Cilantro, thinly sliced
2 Tablespoons Garlic Aioli
White Pepper to taste
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The FDA Food Code states that fish eaten raw should be frozen at -4 degrees Fahrenheit for a minimum of seven days, or for 15 hours at a temperature of -31 degrees F.
Method
Chicharrones
In a small pan over medium-low heat, add the tapioca and the seafood stock. Stirring constantly, cook until the stock is completely absorbed into the tapioca. Approximately 8-12 minutes. It should resemble soft polenta and be thick and spreadable. Add seaweed purée and season to taste with sea salt. Spread evenly onto parchment or a silpat as thin as possible without any gaps (approximately 1/16 inch thick.) Dehydrate at 155 degrees for 2-4 hours or until completely dry and easily snaps in two. In hot oil (375 – 400 degrees) carefully fry the desired size broken pieces until they puff up (15-30 seconds) and pat dry onto paper towels. Reserve at room temperature until plate up. Holds well in a sealed container at room temperature for up to 10 days.
Rock Cod Ceviche and Skin
Generously sprinkle the rockfish and scallop pieces with sea salt. Toss in a bowl and set in the refrigerator while slicing and dicing rest of the ingredients (15-20 min)
Pour grilled lime juice into the fish-scallop mixture and mix well. Place plastic wrap right onto the surface and put back in the refrigerator for 30-40 minutes or until firm. Drain lime juice and reserve. Mix all remaining ingredients, careful not to mash the avocado or seafood too much. Add back half the lime juice. Check the seasoning and adjust if needed. Fry the fish skin in oil until crisp and serve both with sea lettuce chicharrones.