Nick, we’re familiar with the Gigha Halibut dish of the à la carte main from previous months. It looks like you’ve upped the halibut game a bit and are trying to get people to think about this delicate yet meaty fish a little differently…
Nick: Im not sure I put that much thought into it! We knew we had a good consistent supply of the raw product. I also knew that a fleshy fish like halibut would stand up to a strong cure, lots of salt, sugar and citrus zest. So when I thought about doing a cured fish dish for the summer, it was an easy fit.
What is ‘ceviche’?
Nick: the classic description is South American marinated raw seafood. So its essentially something that hasn’t been given any heat to cook it. Similar to beef carpaccio or steak tartare.
How else might we see it described on other menus?
Nick: cured, marinated, raw, curdo, gravadlax
Is it a process or term only applied to fish and seafood?
Nick: it’s a process and is only applied to seafood. Usually including citrus.
Which fish does it work best with?
Nick: halibut! Obviously we eat a lot of cured salmon, probably without even thinking about it because it’s been a part of our diet for so long. For ceviche you need large fleshy fish. Small species don’t work because they over cure/cook too quickly. Good quality cod would also work well.
Is it safe to recreate at home?
Nick: yes as long as you follow a good recipe carefully.
Is it on the avoid list for pregnant women?
Nick: I would say so. However, the processes that are followed to achieve the cure reduce the risk of bacteria growth, making it safe for us to eat. And don’t forget as long as the supply is good quality you can eat fish raw, e.g. sashimi/sushi, etc.