The Hightower Shares a Recipe for Ceviche

The Hightower
The Hightower

It’s a Latin-inspired seafood dish that’s fresh, fun, and perfect for the warm spring weather. Chad Dolezal of The Hightower joined us in the studio with a yummy recipe for ceviche that you can find below. The Hightower is located at 1209 E 7th St, Austin, TX 78702 and they serve lunch, brunch and dinner. Call them at 512-524-1448 or got to TheHightowerAustin.com.

Ceviche Recipe
INGREDIENTS

  • 3 oz mahi mahi
  • pink lady apple, small dice
  • orange, small dice
  • shallot, sliced thin
  • 1 oz smoked fennel mojor (recipe follows)
  • 2 oz citrus mix (recipe follows)
  • kosher salt, to taste

DIRECTIONS

  • Line bowl with smoked fennel mojo
  • mix remaining ingredients together with 1 oz of the citrus mix
  • allow to cure for 2-3 minutes
  • strain and place in bowl with mojo  
  • Finish with 1 oz citrus mix

Smoked Fennel Mojo
INGREDIENTS

  • 1 t ground fennel seed, toasted
  • 4 roasted garlic cloves
  • 1/4 T kosher salt
  • 1/4 C fennel frond
  • 1.25 C picked Italian parsley
  • 1/2 T white wine vinegar
  • 1/4 fennel bulb, hickory smoked
  • 1/3 Canola oil

DIRECTIONS

  • Place all ingredients except oil in food processor and blend
  • slowly drizzle oil while blending

Citrus Mix
INGREDIENTS

  • 4 oz fresh grapefruit juice
  • 1/2 oz fresh orange juice
  • 1.75 oz fresh lime juice

DIRECTIONS

  • mix well

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