Enroute magazine unveils what it feels is the best new restaurant in Canada, Bar Isabel - in Toronto - was voted tops in Canada. Executive Chef and Owner Grant van Gameren and Enroute Editor-and-Chief Ilana Weitzman talk about the honour. Grant prepares one of his signature dishes.

Whole Sea Bream Ceviche

Serves 2

  • 1 600 gram super fresh Sea Bream (have your fish monger filet, pinbone, and remove skin. For the adventurous, ask them to reserve the carcass for you.)
  • 1 garlic clove, minced
  • 1 tsp Kosher salt


Ceviche Marinade

 

  • 120 ml Goya Bitter orange juice
  • 50 ml fresh squeeze Lime juice
  • 50 ml fresh squeezed Lemon juice
  • 1 Tbsp Tamarind concentrate
  • 1 tsp minced  Ginger
  • 1 tsp kosher Salt
  • 1 tsp white Sugar

 

  • 1/8 of a red onion, thinly sliced
  • 1 Serrano pepper, thinly sliced
  • 1 red Anaheim chili, thinly sliced
  • 1/4 bunch Cilantro, picked and washed.
  • 1/4 bunch Mint, picked
  • 1 ripe avocado diced into 1 inch cubes
  • 1 leek , both white and green parts, washed, thinly julienned
  • 1 sea bream carcass
  • 1 cup Corn starch
  • Vegetable oil for frying
  • Kosher salt for seasoning.
  • Dice Sea Bream filets in 1/2 inch cubes. Season bream in a medium size mixing bowl with  salt and minced  garlic. Give it a mix and let it mingle for 5 minutes.
  • Add ceviche marinade to the bream (reserving 1/4 of marinade) and mix well.
  • Let this stand in the refrigerator for 15 minutes, giving it a stir every five minutes to redistribute the marinade.
  • While the fish is essentially "cooking" in the marinade. Preheat oil for frying to 350 degrees. Fry leeks for approximately 1 minute or until crispy. Remove to a plate lined with paper towel and season with salt.
  • Season your sea bream carcass with a bit of salt and dust entirely with cornstarch. Fry for 3 minutes at 350 degrees.
  • Remove to paper towel lined plate and season again with salt paying close attention to the cheeks as those are the tasty today bits of the head.
  • By this time the acid in the marinade should have reacted with the fish nicely. The flesh should be white due to the acid reacting with the protein of the fish.
  • Depending on how spicy you like it, add your red chilis and serrano peppers along with the red onion and a small handful of cilantro and mint reserving a bit of fresh herbs and chilis for the leeks.
  • Give this a stir and let all these fresh flavours release there deliciously potent oils.
  • Add remaining marinade along with the diced ripe avocado and begin slowly mixing all the ingredients together.
  • The ripe avocado should begin to thicken the ceviche marrying all flavours into each spoonful and turning it a beautiful pale green colour.
  • Don't be shy, taste it and add a bit of salt if needed.
  • The flavour should be bright and punchy.  
  • Spoon out the ceviche onto the carcass of the fish (which by this point should be slightly cooled down as to not warm the ceviche) and garnish with the fried leeks, cilantro, mint and extra chilies if you like it spicy.