Blood Orange Fluke Ceviche with Spring Vegetables
Ceviche is a classic Mexican dish and can be prepared in a multitude of ways. It’s great for warm weather and perfect for parties. Here we use locally caught fish and fresh spring vegetables, served over a bright pink blood orange and chipotle aioli. This is simple, easy and a great way to impress your guests. If fluke is not in season, any light white fish will do such as black bass or tautog.
1/2 pound fresh fluke, cut into small bite-size cubes
1 cup fresh peas, shelled
5 stalks asparagus, thinly sliced
1/2 red onion, finely minced
5 radishes, thinly sliced
3 tbsp chopped cilantro
1/2 cup of mayonnaise
1 blood orange, juiced
1 lemon, juiced
1 chipotle pepper, chopped VERY finely (use canned chipotles here, not dried!)
Salt and pepper
For aioli base:
Mix together mayonnaise, chipotle and 2 tbsp blood orange juice. Season with a bit of salt to taste. Set aside.
Combine fish and 2 tbsp of lemon of lemon juice. Let sit in the fridge for 20 minutes.
In a small pot, quickly blanche first the peas and then the asparagus. Run them under cold water when you remove from the hot water. This is to prevent them from cooking further and turning brown.
Remove the fish from the fridge, add red onion, radish, peas, asparagus, cilantro and 2 tbsp blood orange juice. Season with salt and pepper to taste.
Spread your beautiful pink mayonnaise onto a dish, spoon ceviche over it. Garnish with cilantro springs, flowers, Maldon sea salt or a little chili pepper on top. Serve with corn chips.
More from Spring here.
As a team of food event planners, we have always been familiar with the annoying complications of waste. At every event there's the added responsibility of sending your waste to the right place. On our farm tours we always compost, but with the development of a larger event we wanted to iron out a plan that matched our business' values - a zero waste plan.
Here are some of the insights we have gained planning our many Farm.Field.Sea. events from GATHER to MAKERS TABLE. Give us a shout if you have new tips or need a hand.
1. Planning Your Menu
What's on your menu directly affects what ends up in the bins at the end of the night. First step is to work closely with your chef / caterer. How can you together streamline the menu so the food can be diverted correctly at the end of the event? One way to do this is to have your menu coincide with the waste disposal opportunities you have. For example, do you have a pig farmer nearby to supply kitchen scraps, or just a farm that composts? There is no commercial composting site yet besides the farm networks you can setup on your own, like we did with Morning Glory. Shellfish is a great menu item as they can be used for restoration and remediation for our ponds via our friends at the MV Shellfish Group's shell recycling program. Right now there is a pilot program in place where they will drop off and pick up all the composting and shell recycling containers you need (and weigh them) in partnership with Composting on the Coast. Lets support them to have this service as a regular offering!
In that vein, not every event is going to have the same waste disposal needs. You need to make signage work for your event. Signage must be educational, and engaging. Depending on your event design, attendees can either be told where to put their waste, or staff can handle waste diversion like we did behind this sign including a dishwashing station, compost bin, recycling container, shell recycling bin, and trash.
At Sail MV's Vineyard Cup, they hired some of their young sailors to help with the diverting of waste and provide education to attendees. This is another way to handle waste at a large event that was deemed successful by Sail MV's Director, Brock Callen.
3. Event Design
Designing a space that allows waste to be disposed of properly goes beyond having the right signage. For us, it is easier for our wait staff to handle all waste diversion. At the GATHER events so far, service trays were laid out so that people may rest their glasses, used napkins and plates of food (if any was left behind). Service trays were regularly cleared into bins, as mentioned previously, behind this blue tent and large chalkboard explaining what staff were doing. When you leave this diversion to the customer, signage is never enough to keep the wrong things out of the bin (especially when nothing brought to the event by our design was meant to go in the trash).
4. Where does the waste go?
Our friend Noli Taylor of Island Grown Schools completed an amazing survey of where our waste goes for the Vineyard Gazette and her team has set up compost stations at the MV High School. Turns out, our waste goes off island to SEMAP. Why should our waste go off island, especially if 40% of it is food waste?
we send 10,000 to 12,000 tons of trash off-Island for incineration or burial every year. That’s between 2 and 2.4 million pounds of trash from our community. In July and August, MVRD alone hauls two to three trailer trucks full of trash off Island every day. ... roughly 45 per cent of the weight of the trash they dispose of is food waste."
In inspiration of these facts, we decided to work with Morning Glory Farm as our compost vendor because they can handle all types of compostable material including meat, fish, citrus, napkins - items that are difficult for small home compost piles to handle. For recycling and limited trash needs, we contracted Bruno's pickup from our site location.
Waste is never really pretty...
5. How do you track your progress?
Tracking progress is not tricky - just keep track of the weight of waste that was outputted from the event. A zero waste event is never perfect the first time, and therefore leaves for improvement in the way we menu plan with chefs to reduce food waste, and change the way we host through using rental companies for reusable dining ware like Big Sky Tent Rentals.
If you want to learn more about how you can host a zero waste event on Martha's Vineyard, refer to our team, or the rest of our zero waste network on the island. We are happy to share our event design and waste management skills to help make this island a less wasteful place!
Have you ever cooked venison? For us, it's food that we imagine as part of a King's feast. Off-Island (we are told) its a foodies luxury menu item. Here on Island, it's a winter staple. Part population control and part tradition, hunters stock multiple freezers full, share fresh cuts with neighbors and gift to those in need. In search of the perfect venison recipe, I turned to Brian Athearn, a local businessman, passionate hunter, and new president of the Martha’s Vineyard Agricultural Society. If you can't find venison via a local hunter - get in touch, we might be able to hook you up :).
Brian Athearn's Venison Stew.
· 2-4 tablespoons olive oil for browning
· 2 pounds venison stew meat
· 2 lb Venison burger
· 3 large onions, coarsely chopped
· 4 garlic cloves, crushed
· 1 tablespoon Worcestershire sauce
· 2 tablespoons of A1 steak Sauce
· 1 bay leaf
· 1 teaspoon dried oregano
· 1 tablespoon salt
· 1 teaspoon pepper
· 3 cups water
· 5 potatoes, peeled and quartered
· 2 Lbs of diced Parsnips
· 1 pound carrots, cut into 1-inch pieces
· I bag frozen peas
· 1/4 cup all-purpose flour (or a few tblsp corn starch)
· 1/4 cup cold water
· I use one container of venison Demi-Glace in each batch that we make from the bones (or you can use a little Hoisin sauce)
Note: He uses a crock pot most of the time or a pressure cooker. So translate to dumping into cooker for that option.
Heat oil in a Dutch oven or thick bottom pot. Brown meat. You can remove the meat and deglaze the bottom with a half cup of red wine. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender. Add potatoes and carrots and parsnips. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew ( you can use arrow root as well for gluten free). Cook and stir until thickened and bubbly. Add browning sauce if desired. Add peas a the last minute and stir. Remove bay leaf.
Let us know how your stew turns out - will you share your pictures on Facebook?
As far back as I can remember, I have loved planning our Christmas Eve Feast of the Seven Fishes. The ancient tradition of eating fish on Christmas Eve dates from the Roman Catholic custom of abstinence from meat and dairy products on the eve of certain holidays, including Christmas. Today, this Italian-American tradition carries on in our (and many other) households. Born to an Italian father fresh off the boat from Trieste, and married into another with generations from the “Old Country” - meal planning and preparation of this seven-course seafood meal is taken very seriously as both to honor the Italian-American tradition and to celebrate all of us being together.
Growing up, calamari, baccalà (salt-cured cod that is soaked in a bathtub for days, blended and doused with EVO), lobster, sardines, and anchovies always graced the menu. Now, my chef brother-in-law raises the bar with his glorious Cioppino and famous Clams Casino.
The Menu - Seven Fishes
One and Two.
Taking cues from our friend Paul Greenberg, James Beard award winning author and sustainable seafood advocate, we decided this year to plan our menu as close to home with a nod to featuring ocean-friendly sustainable fish. "Blue mussels, farmed in the coastal waters of New England and Atlantic Canada came to mind"..., and of course, Martha’s Vineyard Oysters found in Katama Bay (try a tasting of Signature Oysters and Honeysuckle Oysters) and the Lagoon in Oak Bluffs (Cottage City Oyster). Both are "rich in omega-3s, and mussels and oysters filter algae and particulate matter, improving water clarity, limiting nitrogen loading and thereby slowing the spread of oxygen-deprived dead zones. Humans have depleted wild bivalves in many areas of the world, part of reversing this pattern is to farm shellfish and support shellfish farming by eating lots!"
Three and Four.
It’s crazy to think that more than 80 percent of our seafood comes from abroad, mostly Asia. And, some of the most popular farmed varietes such as shrimp has destroyed about a fifth of the world’s coastal mangrove forests, which serve as fish nurseries and storm buffers. So, staying away from the Shrimp Plate we added in a seasonal Bluefish Pate and a holiday version of scup tacos (i.e. with a light cream drizzle) for appetizers.
Five and Six and Seven.
Cioppino is a great main dish as its super satisfying, and it helps our menu get to our seven fish goal. Local bay scallops, calamari (i.e., squid) and of course lobster are this year's choices. And for the 'firm-flesh fish” we were going with Cod. For as simple as it is, Cod has the dubious distinction of being one of the only fish that naval battles have been fought over. Fished by the Vikings in the cold North Atlantic seas almost 3000 years ago, cod has been at the center of trade wars for centuries. Once so abundant, it saved millions from famine, but today cod is more scarce and popular as ever.
So, our we nixed the Cod and chose Atlantic Pollock. While considered a whitefish, it has an image problem. Its flavor is fantastic, but the appearance when the uncooked gray-pinkish color looks drab compared to the snow-white cod fillets we are used to seeing on seafood counters. Luckily, the Cioppino sauce will cover any evidence of us going out of the norm for the few ingredient stalwarts at the table :).
It was an exciting challenge to try to choose the most ocean-friendly choices for our treasured meal. To make it easy for you, check out the Monterey Bay Aquarium's comprehensive list of sustainable Seafood recommendations. Its a simple start to learning more about how our choices can make an impact - good or bad.
Happy Holiday's friends. Chi mangia bene, vive bene.
(Who eats well, lives well')
Feast of the Seven Fishes menu ideas:
Our go-to for feast ideas is always Mario Batali and Gianni.
Our Favorite Recipes:
Cioppino (in case you missed it above)
Cozze alla Triestina (steamed mussels) don't forget the crusty bread.
Blue Fish Pate