When I think surf and turf, I think rich and overwrought.
It’s not that I mind big and bold. It’s just that I prefer them when paired with fresh and vibrant, especially as we head into summer. So for Father’s Day I decided to rethink the classic surf and turf. My goal was to retain the meaty goodness of the dish, but make the flavors really pop and keep the dish feeling fresh.
What I ended up with is a flank steak that marinates in lime juice and cracked black pepper before being grilled and topped with a shrimp, salmon and avocado ceviche.
Ceviche is a Central and South American dish in which raw seafood is “cooked” in a bath of citrus juice, often spiked with just a bit of hot peppers. The result is a luscious, delicate texture and a punchy, fresh flavor. For my ceviche, I went with shrimp and salmon. And you obviously want to get the freshest possible seafood for this dish.
To hit just the right texture, the shrimp are briefly poached in boiling water. But if you’re not comfortable dishing up raw salmon on your own, you can substitute an equal amount of cold smoked salmon. The smoked salmon is still raw, but some people feel more comfortable with a product prepared by somebody else.
I kept the heat in the ceviche on the mild side, but it’s easily adjusted to suit your preferences.
PEPPER-LIME FLANK STEAK WITH SHRIMP AND SALMON CEVICHE
Start to finish: 1 1/2 hours (30 minutes active)
Makes 4 servings
For the steak:
1 1/2 pounds flank steak
1/4 cup lime juice
1/4 cup olive oil
Kosher salt and ground black pepper
For the ceviche:
1/2 pound raw large shrimp, peeled and cleaned
Juice of 5 limes (about 1/2 cup)
1/4 small red onion, finely diced
2 cloves garlic, minced
1/2 habanero or jalapeno pepper, seeds and ribs removed, minced
1/2 cup finely chopped cucumber
1/2 cup thawed frozen corn kernels
Kosher salt and ground black pepper
1/2 pound salmon, cut into 1/4-inch cubes
1/2 cup finely chopped fresh cilantro
1 avocado, peeled, pitted and cubed
Nutrition information per serving: 650 calories; 350 calories from fat (54 percent of total calories); 39 g fat (9 g saturated; 0 g trans fats); 190 mg cholesterol; 14 g carbohydrate; 4 g fiber; 3 g sugar; 62 g protein; 700 mg sodium.
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