Fresh Ceviche Recipe by The Barley Hound

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Fresh ceviche – full of extended flavors and a rainbow of colors!

Looking for a great fresh ceviche recipe? We’ve found the perfect source to soothe your palate, it even contains green curry, strawberry and grapefruit!

Skyler Reeves has a lot of plates up in the air. The local restaurateur is in the process of establishing a second location for Rosa’s Pizzeria in Prescott Valley, Arizona, in addition to its many other local favorite dining spots.

skyler reeves fresh ceviche barley dog ​​reports az

Photo courtesy of Blushing Cactus

Its restaurants offer different types of dishes and settings, but the notion of great food in a carefully planned setting is a common thread running through them all. “What excites me the most is bringing people together and giving them a good time, and that almost always involves food and drink,” Reeves said. “We are social creatures. It’s what makes us human, and I love creating those spaces for people.

Reeves has an interesting approach to choosing the type of food or style of dining he offers when researching a new business. “A lot of operators make the mistake of setting up shop in a certain type of restaurant and then looking to open that restaurant,” Reeves said. “I look for real estate first.” From there, he proposes a concept.

Reeves is a man who is constantly working to up his restaurant game. Whether it’s the menu, decor, restaurant staff, or each establishment’s more elusive energy and vibe, he’s not one to settle for “good enough.” Judging by its big and loyal foodie fans, it’s a winning strategy that leaves its customers coming back for more.

skyler reeves fresh ceviche barley dog ​​reports az

Fresh Barley Hound ceviche

Serves: 4

Method: Marinate

Minutes: about. 90

Difficulty: 6 out of 10

Ingredients for the curry

2 cups cilantro leaves and stems – chopped
2 cups mint leaves and stems – chopped
2 cups basil leaves and stems – chopped
3 Thai chili peppers OR 1 serrano pepper – thinly sliced ​​and seeded
2 Green Peppers
2oz. Ginger – coarsely chopped
4 stalks of lemongrass
1 garlic bulb – without skin
14 oz. can of coconut milk
1/2 cup of water

Instructions for the curry

  • Place the liquids in a food processor or blender.
  • Add the rest of the curry ingredients and blend/purée until smooth.

Ingredients for Ceviche

1 to 1.5 pounds of seasonal fish or shrimp
1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice

Instructions for the ceviche

  • Cut the fish or shrimp into small pieces.
  • Stir into citrus juices.
  • Place in the fridge and let stand for 1 hour.
  • Mix the ingredients and strain the juices.

Ingredients for the fruit mixture

1 lb strawberries – washed, stems removed, sliced ​​and finely diced
1 grapefruit – skinless, sliced ​​and finely diced
1 Jalapeno – Seeds removed, finely diced
10 mint leaves – finely chopped
1 lime juice

Fruit Mix Instructions

  • Chop all the ingredients and mix in a bowl.
  • Refrigerate until ready to serve.

Plating

  • Spoon 1 oz. of green curry on a plate or in a bowl.
  • Place about 1/4 cup (or more) of drained ceviche in the center.
  • Top with fruit mixture and serve with tortilla chips.

Download the printable recipe for fresh ceviche by barley dog.

To learn more about Prescott’s Gastropub, visit barley dog at 234 South Cortez Street, Prescott, AZ 86303. Tell them Signals A Z.com referred you!

Content originally published in TG Magazine. Read more on issuu.com/talkingglassmedia

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