It can be hard to eat light during the summer. The grilling, the potato salads, the ice cream sundaes are everywhere. But you can cut some calories this summer -- with fish!
Shaun Hergatt, executive chef of and partner of the restaurant Sho in New York, demonstrated how to whip up a no-bake fish classic: ceviche, on "The Early Show" Friday.
Fish is a great choice for summer, according to Hergatt. Summer is a season when most fish are easy to find, he says, and when fish are often at their most delicious. Also, he says, it's a good, light way to eat if you're worried about calories, and there are endless ways it can be prepared.
Salt Cured Ocean Trout with Asian Pear
1 cup sugar
1 cup salt
1 tablespoon fennel seeds
zest of one lime
zest of one lemon
24 ounces sushi grade ocean trout (salmon can be substituted) cut into 6 pieces1 cup orange juice
1/4 cup lime juice
3 tablespoons sugar
1/4 cup grapeseed oil
2 teaspoons olive oil
salt and pepper to taste
2 Asian pear, thinly sliced into 1/4 inch slices
chopped chives for garnish
1. Cure the Fish Combine sugar, salt, fennel seeds, lime and lemon zest in a bowl and stir together. Place a piece of saran wrap on a baking sheet and cover with half the cure. Place the ocean trout filet on top of the cure, and pack the remaining cure around the trout. Make sure you cover the fish evenly and completely. Wrap up and place in the refrigerator for 12 hours. Remove from refrigerator, wash the cure off under cool water, then return to the refrigerator, lightly covered, overnight.
2. Make the Salad: combine orange juice, lime, sugar, grapeseed and olive oil in a small bowl and whisk to emulsify. Season to taste with salt and pepper.
3. To serve: Slice the cured ocean trout into six trench; then slice each trench into 3 pieces. On each plate, place one piece of ocean trout and layer with a piece of asian pear; repeat until you have three layers of fish/pear. Drizzle with the dressing and garnish with chives.
Peeky Toe Crab with Sea Urchin
3 cups peeky toe crab
2 tablespoons mayonnaise
1 teaspoon lime zest
2 teaspoons lime juice
2 tablespoons cilantro, minced
1 tablespoon chopped chives
1 teaspoon ground pink peppercorns (available in fine grocery stores)
1 teaspoon tobiko (available in fine grocery stores or Asian markets) (you can use the jicama as a substitute for tobiko)
chervil to garnish
12 pieces uni (available at Asian markets) (any cream sauce will do if you cannot find Uni)
Combine crab, mayonnaise, lime zest and juice, cilantro, chives and pink peppercorn dust in a bowl and mix together. Season to taste with salt and pepper and gently fold in tobiko. To serve, place 2 quenelles of crab mixture on each plate (each quenelle should have about 1/4 cup). Top with 1 piece uni and garnish with chervil.
Kona Kampachi with Ginger Soy
1/2 cup jicama, diced
1/2 cup cucumber, diced
1/2 cup tomatoes, diced
2 teaspoons cilantro, chiffonade
1/4 cup soy sauce
1/4 cup rice wine vinegar
Juice of one lime
1/4 freshly grated ginger
2 teaspoons sugar
2 tablespoons olive oil
1/2 cup grapeseed oil
salt and pepper to taste
12 ounces sushi grade Kampachi, sliced into 6 portions
cilantro for garnish
Combine jicama, cucumber, tomatoes and cilantro in a small bowl, reserve. In a separate bowl, whisk together soy sauce, rice wine vinegar, lime juice, grated ginger, sugar, olive and grapeseed oil. Season to taste with salt and pepper. To serve, cut each portion of fish into 3 slices. Arrange fish on each plate. Top each piece of fish with the vegetable mixture and drizzle with ginger dressing. Garnish with cilantro sprigs.
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