Delicious citrus tacolicious recipe to start the new year

by Alexis Murphy on January 10, 2016

This recipe is not just gorgeously full of delicious citrus, it’s actually tacolicious.
The iconic Bay Area restaurant, that never takes itself too seriously, where tacos are a way of life and everything that they make is a show stopping pleasure.

I have had this marked in my Tacolicious cookbook since I got it, and with our abundance of grapefruit, it was the perfect time to try.

Fresh flavorful ingredients make a beautiful bed for light white fish in a zesty dressing. Similar to a ceviche but so much more festive, it’s refreshing and simple, such a fun way to liven up dinner or serve as an appetizer.

The best way to say Hola to the new year!

tacolicious secondDonnie’s halibut crudo with citrus and capers from tacolicious cookbook
Serves 6
1 lb. sushi-grade skinned halibut or other firm mild white fish fillet
6 tablespoons extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons rice vinegar
1/2 serrano chile sliced crosswise paper-thin
1 shallot, minced
1/2 teaspoon agave nectar
Kosher salt and freshly ground black pepper
light green inner leaves of 1 head of celery
2 oranges and 2 ruby red grapefruit, peeled and I thinly sliced them into rounds
1 tablespoon drained capers
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped mint
2 tablespoons chopped basil
2 radishes, thinly sliced
coarse sea salt for garnish

Cut the fish into pieces about 1/8″ thick, 1″ wide and 2″ long

Stir together the oil, lime juice, and vinegar in a bowl. Add the chile, shallot and agave nectar, season with kosher salt and pepper and stir to mix. Add the fish, tossed gently to coat evenly, and let sit for about 5 minutes.

Place the celery leaves along the middle of a long serving platter. Alternate the oranges and grapefruit around the celery.

Using a slotted spoon, lift the fish from the dressing and arrange the pieces on top of the celery leaves. Spoon the dressing over the fish and sprinkle with the capers, parsley, mint, basil and radishes. Sprinkle with sea salt and serve.

Menlo Park resident Alexis Murphy has a host of creative ideas on her website Jac o’ lyn Murphy.



Craig K January 12, 2016 at 2:51 pm

Now Peggy, not everyone has to be PC and like every thing just because it is a Taco fruitcake……Ole’ my freeholly! Show some tolerance here Peg!

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