Cured Niragi, Beet Ceviche, Goat Cheese, and Citrus Vinaigrette

Adapted by
Yield: 4 Servings


Cured Striped Marlin
1 cup kosher salt
2 cups granulated sugar
Zest of 2 navel oranges
1 tablespoon whole black peppercorns
4 sprigs thyme, chopped
½ pound sashimi grade striped marlin
Citrus Vinaigrette
Juice and zest of 2 navel oranges
Juice and zest of 2 lemons
1 small shallot
1 small clove garlic
1 teaspoon Dijon mustard
⅛ cup canola oil
Beet Ceviche
1 red beet, peeled and julienned
1 golden beet, peeled and julienned
To Assemble and Serve
2 ounces goat cheese
Shaved celery or micro greens


For the Cured Striped Marlin:
Combine salt, sugar, orange zest, black pepper, and thyme. Mix well. In a container, completely cover marlin on all sides with cure mixture. Wrap and refrigerate for 12 to 18 hours. Remove the fish from cure and rinse. Slice the cured marlin thinly with a sharp knife.

For the Citrus Vinaigrette:
In a blender, combine orange juice, lemon juice, orange zest, lemon zest, shallot, garlic and Dijon mustard. Blend until smooth. While blending, slowly add canola oil to emulsify. Season with salt.

For the Beet Ceviche:
Toss the beets with half of the Citrus Vinaigrette. Season with salt and set aside.

To Assemble and Serve:
Present the Cured Striped Marlin on a plate with Beet Ceviche on top. Garnish with goat cheese, shaved celery or micro greens, and more Citrus Vinaigrette.