Lime Juice

Oct

28

2019

0

How to Make Seafood Ceviche with Fish and Shrimp

By jacob burton

I walk you through the process of making seafood ceviche using the "Flavor Punch" approach. This is the exact method we use to make our signature ceviche appetizer served at The Shore Restaurant, but what's most important, is the methodology behind building an intense yet balanced flavor structure.

The basic process is this:

0

ACJ 014| Ceviche

Download Podcast Episode

In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.

Oct

08

2015

4

Halibut Ceviche

By jacob burton

This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.

Oct

08

2015

4

Reconstructed Berry Pie

By jacob burton

This "reconstructed" berry pie is a simple play on a traditional favorite. I love macerated berries in the summer time, and who doesn't like a good berry pie? This dessert takes half the work and a third of the time as a normal berry pie, and by rethinking its structure, it allows you to keep your berries moist and macerated in a delicious simple syrup while keeping your crust crisp and flaky.

Aug

17

2015

0

Kaffir Lime Aioli

By jacob burton

This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.

Aug

17

2015

2

Ceviche Shrimp (Marinade Liquid)

By jacob burton

A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.

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