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Pickerel Ceviche Salad

Executive Chef Jason Gower,
Delta Winnipeg’s Blaze Bistro

This recipe requires the fresh pickerel cheeks to be marinated for 48 hours. Chef Jason suggests flash-frying the fish in a hot frying pan if marinated less time. An initial sour citrus burst is cut by the sweetness of the balsamic reduction. The firm texture of the fish is contrasted by the crunch of the endive. The citrus returns for a bright finish.

1 kg pickerel cheeks, whole
2 tsp garlic, chopped
1/4 cup white wine
1/4 cup lime juice
1/4 cup lemon juice
1 tsp sugar
8 endive leaves, whole
1 bunch pea shoots

Balsamic reduction
1 cup balsamic vinegar

1. In a large plastic sandwich bag, mix garlic, white wine, lime juice and lemon juice. Add pickerel, seal bag and refrigerate for 48 hours.
2. Drain pickerel in a colander. Place pickerel in a small bowl.
3. Add sugar. Salt and pepper to taste.

Balsamic reduction
1. In a small saucepan over medium-high heat, reduce balsamic vinegar by half,
approximately 20-30 minutes. Cool.

1. On a chilled plate, arrange 1/4 of pickerel, two endive leaves and approximately 8 pea shoots.
Drizzle with balsamic reduction.

Yield 4 servings

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