SOLE CEVICHE WITH BLOOD ORANGE AGUACHILE & NORI PUREE

INGREDIENTS

1 lb Pacific Dover sole or Petrale Sole, diced into 1/4 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 inch chunks
4 - 6 limes, juiced
6 - 8 blood oranges, juiced
2 cloves garlic
1 - 2 Serrano chiles, seeded and chopped
Pinch of kosher salt

1 Cup Japanese seaweed (nori) flakes
1/4 Cup grapeseed oil
1 red onion, thinly sliced

INSTRUCTIONS

1. In a bowl, toss the sole with the lime juice. Cover and refrigerate for 45 minutes, occasionally stirring until the fish begins to turn opaque in color and firms in texture.

2. For aguachile: In a blender, combine the blood orange juice with the chopped serrano and garlic. Puree until smooth. Season the aguachile to taste with salt.

3. For nori puree: place seaweed flakes in blender. Drizzle oil slowly while blender is running to create a smooth consistency. Transfer to squeeze bottle and reserve.

4. Pour off all but 2 tablespoons of the lime juice from the sole. Add 3 to 4 tablespoons of the aguachile to the fish and mix well; reserve the remaining aguachile for later. Add the sliced red onion and season with salt. Spoon into bowls and add finish with a tablespoon of the aguachile in the bottom of the bowl. Garnish with nori puree.