August 12, 2010 | Food + Drink

Lazy Hostess | Summer Ceviche

Slaving over a hot stove in the dog days of summer can be a chore. Stay cool by creating a summer menu of freshly chilled ingredients packed with bold flavors. Chef Ulrich Sterling of Agua Dulce restaurant shares a favorite recipe from his Latin kitchen for your next get-together. His Summer Ceviche is a salmon and citrus dish that is surprisingly easy to make yet impressive to serve.

Summer Ceviche

12 ounces Filet Belly Side Organic Scottish Salmon, sliced super thin
6 ounces Lime Juice, freshly squeezed
1 Small Sweet Orange, segmented.
5 Red and Green Jalapenos, sliced super thin into rings
6 ounces Red Onions, sliced into mini half moons
2 ounces Lemon Oil (store bought or homemade)
4 tablespoons Mustard Oil
1 ounces Fresh Cilantro, chopped
Maldon sea salt to taste

Mix salmon and lime juice in a medium mixing bowl and place in the fridge for at least 10 min. In separate bowls, marinate the jalapenos and red onions in 1 cup of vinegar and 1/2 cup of sugar, then drain.

Add all the remaining ingredients in a large bowl and mix together. Add the salmon and coat well. Serve with warm tortilla chips or some shaved veggies
for a real summertime treat.

Chef’s notes: if you can’t find mustard oil, fresh horseradish is a great substitute.

And, for a tasty libation that will get you and your guests into the Latin state-of-mind, Chef Ulrich suggests serving a traditional Peruvian drink called the Pisco Sour. His recent visit to the Oro Distillery outside of Pico, Peru supplied him with their special recipe and a few insider tips on the proper technique for the perfect cocktail.

Pisco Sour

2 ounces Oro Pisco
5 medium Basil Leaves, torn
1 large teaspoon Sugar
Juice of 1 Whole Fresh Lime
One large Egg White
2 cups Ice (larger cubes preferred)

Add all ingredients into a cocktail shaker. Shake extremely well for 5 min then strain into a martini glass. Top with some homemade bitters.

Chef’s notes: The real trick to this perfect summer cocktail is in the technique. It has to be shaken extremely well to froth up the egg white. For the lime juice, use an old lime press juicer, both halves pressed twice to extract all the juice, as well as some of the natural oils from the peel.

Inspired by the Latin regions of the Caribbean, Central and South America, Executive Chef Ulrich Sterling serves up Pan-Latin cuisine at his restaurant Agua Dulce located at 802 Ninth Avenue, New York. For reservations and private parties, contact 212-262-1299.

PHOTO CREDIT: Courtesy of Agua Dulce