Grilled Ceviche With Avocado Butter
Published April 30, 2002
- Total Time
- 1 hour 45 minutes
- Rating
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Ingredients
1 ½ pounds fresh Bahamian conch or cleaned calamari
½ cup, plus 1 tablespoon fresh lime juice
7 tablespoons extra virgin olive oil
2 tablespoons dry white wine
¼ cup minced red onion
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
¼ cup minced red bell pepper
¼ cup minced tomato
2 jalapeños, seeded and minced
16 picholine olives, pitted and minced
2 tablespoons minced scallion
2 tablespoons minced cilantro leaves
1 ripe Hass avocado
6 leaves bibb lettuce
Nutritional analysis per serving (6 servings)
8 grams carbs; 74 milligrams cholesterol; 364 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 3 grams fiber; 487 milligrams sodium; 31 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you use conch, cut off hard narrow end, and discard or grind it for conch cakes or chowder. Slice meat in thirds on the bias, and pound each piece flat between sheets of waxed paper with a meat mallet. For calamari, remove tentacles, and discard or reserve to deep-fry. Cut bodies in half lengthwise, and lightly score surface in crisscross pattern with sharp knife.
- Step 2
In a medium bowl combine ¼ cup lime juice, 2 tablespoons olive oil, wine, half the onion, thyme and salt and pepper. Add conch or calamari. Marinate 30 minutes.
- Step 3
Heat grill or stove-top grill pan. Grill conch or calamari about 20 seconds on each side, until lightly seared. Set aside on a plate, 20 to 30 minutes. Mince, and place in bowl with any juices from seafood.
- Step 4
Add bell pepper, tomato, jalapeños, olives, scallions, cilantro and remaining red onion. Mix. Dish can be prepared up to this point, covered, and refrigerated.
- Step 5
Lightly beat ¼ cup lime juice and 2 tablespoons olive oil together, and add to seafood. Fold all ingredients together. Season to taste with salt and pepper. Set aside at room temperature until ready to serve, no more than 30 minutes.
- Step 6
Halve and pit avocado. Remove flesh, chop, and place in food processor or blender with remaining tablespoon lime juice. Process until smooth, scraping sides of container from time to time. With machine running, drizzle in remaining 3 tablespoons olive oil. Scrape container, and process briefly until well blended. With food processor, mixture may look slightly separated: if so, transfer to a bowl, and beat vigorously with a small whisk about 30 seconds or until mixture is smooth. If you use a blender, you may have to scrape container more often, but mixture will emulsify better. Season to taste with salt. If not for immediate use, cover and refrigerate up to 1 hour. If mixture starts to separate, whisk again before serving.
- Step 7
Place a lettuce leaf in each of 6 martini glasses or wine goblets. Spoon in conch or calamari mixture. Top each with dollop of avocado butter and serve.
Private Notes