Cod Ceviche with Pickled Pears

Chef Stephan Pyles
Flora Street Cafe
Dallas

Fresh cod is marinated with lime juice to form the base of this ceviche, and pickled pears, chilies and rutabaga add additional layers of flavor. Chef Pyles not only contrasts texture and acidic elements in this dish, but also adds bright pops of color with red quinoa and trout roe.
 

Steps

1. Prepare cod and quinoa: Dice cod into bite-size pieces. In large bowl, combine lime juice and salt; marinate cod in mixture.
2. In large saucepan, bring water, sugar and salt to a boil. Add quinoa; simmer until quinoa is cooked through. Remove from heat and strain through a chinois to remove as much liquid as possible.
3. Heat vegetable oil to 350 F. in deep skillet. Add quinoa and fry until it stops bubbling. Drain in single layer on paper towels; set aside to cool.
4. Prepare pickling liquid: In large, nonreactive pan over medium heat, bring vinegar, sugar, cloves, coriander, cinnamon and salt to a boil. Reduce heat to low; simmer 10 minutes.
5. Remove from heat; strain liquid and chill.
6. Prepare pickled ingredients: Cut pears into ½-inch pieces and place in plastic bag with cold pickling liquid; vacuum seal.
7. Remove stems, seeds and membranes from chilies and finely mince chilies. Place in plastic bag with hot pickling liquid; vacuum seal.
8. Combine equal parts cold pickling liquid with trout roe in plastic bag; vacuum seal.
9. Add water and turmeric to remaining pickling liquid. Place in saucepan and add rutabaga. Simmer over medium heat until fork tender. Cool rutabaga and pickling liquid separately.
10. For service, combine cod with equal parts pickled pears, rutabaga and chilies; add trout roe and toss gently to combine. Garnish with quinoa.

Photo courtesy of USA Pears