Abalone Ceviche a la Cabeza de Martillo

Abalone Ceviche a la Cabeza de Martillo

1 lb abalone sliced to approximately 1/2”x 1”x 1/8” pieces. It’s easier to slice if you place
   the abalone in the freezer so that it is partially hardened before slicing.
1 tbsp extra virgin olive oil
2 tbsp fresh minced cilantro
1 tsp fresh minced oregano
1 minced Serrano chile
1/3 cup thinly sliced green onion
1 medium ripe mango pitted, peeled and diced to ½” cubes.
½ cup seeded and diced roman tomato
1/3 cup fresh squeezed lime juice
¼ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 diced avocado in ½” cubes

Place sliced abalone in a glass bowl and gently toss with olive oil and the next three ingredients cover and place in refrigerator for about 2 hours.

In a separate glass bowl add the green onions and the next three ingredients. Gently toss and place in the refrigerator for the same amount of time.

After the time has elapsed combine ingredients and gently fold in the avocado.
Add salt and pepper to taste and serve with some authentic corn tortilla chips and an ice cold beer.

Enjoy,

Antonio
Cabeza de Martillo

Looks awesome! That pic makes me hungry and thirsty!!

Anthony

Thanks Antonio!  Look so damn delicious. 

Looks awesome! That pic makes me hungry and thirsty!!

Anthony

Thanks, that was the intension. 

Thanks Antonio!  Look so damn delicious. 

It's an easy recipe that can be made with fish too. I usually use ahi but you could probably substitute with your favorite fish.

I don't know that growler is looking pretty sweet????????  oh yea the food looks pretty tasty also.......

Damn!  Now I'm hungry and thirsty.  Very nice, Antonio!


Sent from Martin's iPad using Tapatalk

I don't know that growler is looking pretty sweet????????  oh yea the food looks pretty tasty also.......

Sledge that growler would only fill your big ass mug once. 

Damn!  Now I'm hungry and thirsty.  Very nice, Antonio!

Thanks Martin

I don't know that growler is looking pretty sweet????????  oh yea the food looks pretty tasty also.......

Sledge that growler would only fill your big ass mug once. 

Damn!  Now I'm hungry and thirsty.  Very nice, Antonio!

Thanks Martin

Antonio, that ceviche looks good with a nice cold Pale Ale.

Freddie

Yum!

Abalone Ceviche a la Cabeza de Martillo

1 lb abalone sliced to approximately 1/2”x 1”x 1/8” pieces. It’s easier to slice if you place
   the abalone in the freezer so that it is partially hardened before slicing.
1 tbsp extra virgin olive oil
2 tbsp fresh minced cilantro
1 tsp fresh minced oregano
1 minced Serrano chile
1/3 cup thinly sliced green onion
1 medium ripe mango pitted, peeled and diced to ½” cubes.
½ cup seeded and diced roman tomato
1/3 cup fresh squeezed lime juice
¼ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 diced avocado in ½” cubes

Place sliced abalone in a glass bowl and gently toss with olive oil and the next three ingredients cover and place in refrigerator for about 2 hours.

In a separate glass bowl add the green onions and the next three ingredients. Gently toss and place in the refrigerator for the same amount of time.

After the time has elapsed combine ingredients and gently fold in the avocado.
Add salt and pepper to taste and serve with some authentic corn tortilla chips and an ice cold beer.

Enjoy,

Antonio
Cabeza de Martillo

Found some more yellowtail in the freezer; so I thought I would take a stab at making some of Antonio's ceviche. Encountered some minor roadblocks...forgot the tomatoes, couldn't find my green onions, substituted jalapeno for the red chile peppers.  The end result? It was OK. I now know why I never became a chef. The beer was delicious. The ceviche might have tasted better if I had three or four beers beforehand.  Oh, yeah, and adding the mango was a nice touch, however.

Abalone Ceviche a la Cabeza de Martillo

1 lb abalone sliced to approximately 1/2”x 1”x 1/8” pieces. It’s easier to slice if you place
   the abalone in the freezer so that it is partially hardened before slicing.
1 tbsp extra virgin olive oil
2 tbsp fresh minced cilantro
1 tsp fresh minced oregano
1 minced Serrano chile
1/3 cup thinly sliced green onion
1 medium ripe mango pitted, peeled and diced to ½” cubes.
½ cup seeded and diced roman tomato
1/3 cup fresh squeezed lime juice
¼ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 diced avocado in ½” cubes

Place sliced abalone in a glass bowl and gently toss with olive oil and the next three ingredients cover and place in refrigerator for about 2 hours.

In a separate glass bowl add the green onions and the next three ingredients. Gently toss and place in the refrigerator for the same amount of time.

After the time has elapsed combine ingredients and gently fold in the avocado.
Add salt and pepper to taste and serve with some authentic corn tortilla chips and an ice cold beer.

Enjoy,

Antonio
Cabeza de Martillo

Found some more yellowtail in the freezer; so I thought I would take a stab at making some of Antonio's ceviche. Encountered some minor roadblocks...forgot the tomatoes, couldn't find my green onions, substituted jalapeno for the red chile peppers.  The end result? It was OK. I now know why I never became a chef. The beer was delicious. The ceviche might have tasted better if I had three or four beers beforehand.  Oh, yeah, and adding the mango was a nice touch, however.

Howard sounds like you made a rendition of your own YT ceviche 
Better luck next time buddy.

that looks so good, my mouth is watering.
I have not pick an abalone in at least 12 years, time to get an abalone card.

Abalone Ceviche a la Cabeza de Martillo

Say that 3 times fast.

Abalone Ceviche a la Cabeza de Martillo

1 lb abalone sliced to approximately 1/2”x 1”x 1/8” pieces. It’s easier to slice if you place
   the abalone in the freezer so that it is partially hardened before slicing.
1 tbsp extra virgin olive oil
2 tbsp fresh minced cilantro
1 tsp fresh minced oregano
1 minced Serrano chile
1/3 cup thinly sliced green onion
1 medium ripe mango pitted, peeled and diced to ½” cubes.
½ cup seeded and diced roman tomato
1/3 cup fresh squeezed lime juice
¼ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 diced avocado in ½” cubes

Place sliced abalone in a glass bowl and gently toss with olive oil and the next three ingredients cover and place in refrigerator for about 2 hours.

In a separate glass bowl add the green onions and the next three ingredients. Gently toss and place in the refrigerator for the same amount of time.

After the time has elapsed combine ingredients and gently fold in the avocado.
Add salt and pepper to taste and serve with some authentic corn tortilla chips and an ice cold beer.

Enjoy,

Antonio
Cabeza de Martillo

Found some more yellowtail in the freezer; so I thought I would take a stab at making some of Antonio's ceviche. Encountered some minor roadblocks...forgot the tomatoes, couldn't find my green onions, substituted jalapeno for the red chile peppers.  The end result? It was OK. I now know why I never became a chef. The beer was delicious. The ceviche might have tasted better if I had three or four beers beforehand.  Oh, yeah, and adding the mango was a nice touch, however.

Howard sounds like you made a rendition of your own YT ceviche 
Better luck next time buddy.

Antonio, I liked the result, not disappointed. But...I probably would have liked your version better.