Watching Chef Jeremy Bearman from Rouge Tomate in New York demo this recipe on the terrace overlooking the ocean at The Sanctuary at Kiawah Island was very memorable. Here's a great demo of Chef Bearman making this Ceviche for a Michelin video:



Ceviche (seh-VEE-chay) uses fresh, raw fish that's marinated or "cooked" in citric acid, such as lime or lemon juice, which turns the fish an opaque color but keeps its firm texture and fresh, raw taste.

A key flavoring in this recipe is the kaffir lime leaves that are steeped in sunflower oil, which is the same oil used in the cooking of the Michelin Primacy MXM4 luxury tires.

And here's the recipe for the Ceviche!

Recipe for Ceviche of Local Fish with Tropical Fruits and Kaffir Lime-infused Sunflower Oil

Serves 4 people

8 pcs Shrimp deveined with head and tail removed
8 oz Sliced Sushi Grade Fluke
8 oz Calamari cut into small pieces
½ cup cucumber diced
½ cup red onion sliced
2 jalapenos julienne
Juice of 3 limes
¼ cup diced mango
¼ cup diced Pineapple
¼ cup diced kiwi
¼ cup diced papaya
½ cup sunflower oil
5 leaves kaffir lime
1 tbsp chopped cilantro
1 tbsp chopped mint
Sea Salt
Micro Cilantro to garnish
¼ cup toasted sunflower seeds to garnish

For the Shellfish:

In a hot sauté pan, add about 1 tbsp of sunflower oil. Wait until the oil is just about to start smoking then turn flame off and add the shrimp and calamari. Season with salt and pepper then Cook for just about 10 seconds or until seafood is just barely cooked. Remove the seafood from the pan and cool quickly on a plate in the refrigerator.

For the Ceviche:

Add the chilled seafood along with the fluke to a bowl. Add the cucumber, red onion, jalapeno, cilantro, mint and two tablespoons of the kaffir lime oil. Season well with salt; toss all together then let sit for at least 5 minutes. Plate the ceviche equally amongst four bowls and garnish with the pieces of tropical fruits, micro cilantro and toasted sunflower seeds.

For the Sunflower Oil:

Place a ½ cup of sunflower oil in a very small pot or pan. Bring the oil to a temperature of 180 degrees farenheight and toss in the kaffir lime leaves. Let the leaves steep in the oil until there is a strong flavor imparted. Strain out the leaves and chill the oil.

This recipe was specially created by Chef Jeremy Bearman for the Michelin Primacy MXM4 tire launch event.