Chef de Cuisine Johan Svensson (BLT Steak, Honolulu, Hawaii)
Serves 4
½ cup fresh lemon juice
½ cup fresh lime juice
1 clove garlic, sliced thin
½ red onion, sliced thin
1 jalapeño, core removed and sliced thin into rings (see Chef’s Tips on chiles, this page)
2 Kamuela beefsteak tomatoes, core removed and sliced thin
½ cup olive oil
8 ounces sushi-grade tuna, sliced into 8 slices
8 ounces kanpachi (yellowtail fish), sliced into 8 slices
8 oysters
4 sprigs fresh cilantro
1 (2-inch thick) part fresh or canned heart of palm, sliced lengthwise
Good-quality olive oil, for garnish
Salt and white pepper, to taste
Mix the juices, garlic, onion, jalapeño, and tomatoes, and let sit for at least 1 hour. Add olive oil, and season with salt and pepper.
Dip the fish and oysters in the mixture, letting them soak for 1 minute; then season and place on four plates. Fish out the vegetables from the ceviche liquid and spread it over the fish. Garnish with the heart of palm shavings and cilantro sprigs, drizzling some good olive oil on top.