Citrus: Sweet & Savory Sun-Kissed Recipes
by Valerie Aikman-Smith
Photographs © Victoria Pearson
As a child, I was ambivalent about citrus. Peeling it was somewhat high maintenance – not as easy as eating a banana, easier than a pineapple, but nothing like nectarines and peaches, or strawberries and grapes that I could just pop into my mouth. And, the potential pucker factor was high.
But then I loved orange juice and lemonade (later, certainly limoncello!). And as my cooking skills grew, I came to appreciate the brightness, zing, or even straight up counterpoint citrus brought to a recipe.
I don’t know when Valerie Aikman-Smith and Victoria Pearson became citrus fans but the book they wrote is, in my opinion, one of the best in citrus recipes. Citrus: Sweet and Savory Sun-Kissed Recipes is a versatile single source collection of citrus recipes. Included are lemon, lime, orange, tangerine, grapefruit and then kumquat, pomelo and yuzu.
The recipes are quite diverse. Here’s a preview: Gravadlax with Lemons & Green Peppercorns; Burnt Sugar Meyer Lemon Tart; Linguine with Clams & Lime; Havana Mojito; Grilled Sardines with Orange & Polenta; Bergamot Panna Cotta; Grilled Honey Mandarin Chicken Drumettes; Grapefruit & Gin Marmalade; and Candied Chocolate Mandarins.
Consider this great starter for your late summer party: Halibut Ceviche with Lime & Tequila. And after the summer fruits have faded, remember the citrus.
Halibut Ceviche with Lime & Tequila
Photography © by Victoria Pearson
Yield: Serves 2 to 4
Ceviche is the national dish of Peru- first introduced by the Moorish women who cooked for the conquistadors-and even has a day named after it. Freshly caught seafood is marinated in citrusy mixtures. Halibut is a good firm white fish for this dish, but you can use any kind of seafood you like. Just make sure it is the freshest sushi grade.
1 pound fresh sushi-grade halibut fillet
Zest and juice of 4 limes
2 tablespoons tequila
2 radishes, thinly sliced
Edible flowers, for garnish
1/4 cup extra virgin olive oil
Pink salt, for sprinkling
1. Rinse the fish and pat dry with paper towels. Place on a cutting board and using a razor-sharp knife, cut the fish against the grain into paper-thin slices.
2. Arrange the fish slices in a ceramic dish. In a small bowl, whisk together the lime zest and juice and tequila and pour over the fish. Cover and refrigerate for 3 hours.
3. Remove the fish from the fridge. To serve, using a fork, remove the fish fro the marinade and arrange on a serving platter. Top with the radishes and flowers. Drizzle with the olive oil and finish with a sprinkle of pink salt.