Chiles, citrus, soy sauce and cilantro season seviche appetizers that are perfect for warmer-weather menus.
This article first appeared in the 1 May 2008 issue of Restaurants & Institutions (R&I).
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By Kate Leahy, Senior Associate Editor
Salmon Seviche with Orange, Capers and Roasted Green Chile (pictured above)
Frontera Grill, Chicago. Toast points and frisée act as backdrops for ½-inch cubes of salmon "cooked" in a marinade of lime and orange juices and red onion. Orange segments, capers, cilantro and roasted-and-peeled poblano chiles add sweet and savory contrasts to the rich fish.
Phillips Seafood Restaurants, multiple locations. Served as a limited-time offer during the summer at the Baltimore-based multiconcept operator's restaurants, this seviche features chunks of crab claw and body meat seasoned with lime juice, cilantro, white onion and diced tomatoes. Serrano chiles turn up the heat, and ketchup tempers the lime juice's acidity.
RT Lounge, Wheeling, Ill. This preparation takes a decidedly Asian turn: Sliced scallops are marinated in yuzu juice, soy sauce and sesame oil, and then sugar, minced jalapeños, red onions and sliced chives are added to the mix for sweet and spicy notes. After eight minutes at most in this marinade, the scallops are served chilled on a plate over crushed ice.
De La Costa, Chicago. Chef Adam Schop's tri-color seviche combines salmon, tuna and halibut, each seasoned with lime, lemon and sour-orange juice. Red and green jalapeños, red and green onions, and a dash of soy sauce further brighten the sauce. A rectangle of sweet potato serves as a rich complement to the dish.