It is smart that govt chef Marcel Heiduk of Venteux, the glitziest French brasserie and oyster bar on the Magnificent Mile, would advocate a fish dish after we requested him for a cost-efficient however nonetheless spectacular recipe.
Heiduk, from Kaiserslautern, Germany, started his profession in kitchens on the age of 15 and labored as a line prepare dinner all through his education. Earlier than coming to Venteux, Heiduk spent just a few years within the farm-to-table restaurant Ulanen Hof in Saarbrücken, Germany and the Michelin-starred O in Maastricht, Netherlands, earlier than coming to the U.S. — first to the upscale steakhouse Bull and Bourbon in San Diego, after which the James Beard Award-winning Lionfish in Delray Seashore, Florida.
Since arriving in Chicago in 2022, Heiduk has specialised in a nouvelle French menu — which implies a variety of fish. You’re going to wish to cease by the restaurant and oyster bar for his or her Monday by means of Saturday completely satisfied hour (are you able to beat $2 oysters wherever else in Chicago, not to mention the Magazine Mile?) and their attractive seafood shows — together with the Venteux Tower, with oysters, mussels, clams, shrimp, lobster and king crab.
Chef Heiduk advisable one thing off the menu for a night at residence. For lower than 10 % the price of a Venteux Tower, he suggests a straightforward to assemble, arduous to screw up basic.
The next cod (or corvina) ceviche recipe is available in proper round $10, relying on the place you store. As of this writing, it’s barely greater than $10 at Entire Meals and barely lower than $10 at Jewel. In case you add the prompt tortilla chips, it’s greater than $10. However the serving measurement is for 2, bringing it to beneath $10 a plate whatever the grocery retailer of your selecting. We didn’t think about the price of salt. We’re assuming you’ve got salt.
- 8 ounces cod or corvina
- 1 avocado
- ½ crimson onion
- 1 serrano chili
- 4 limes
- 1 bunch cilantro
Cube the fish in small cubes and salt the fish.
Squeeze the limes and pour the juice over the fish. Let it sit for half-hour.
Cube avocado and crimson onion. Chop cilantro and serrano pepper.
Combine all components collectively and serve chilled with tortilla chips on the facet.
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