Join Kimi as she brings along her dear friend Chef Mark “Gooch” Noguchi on a dive to show him how a simple act of putting the plentiful and invasive taʻape on the menu can be a positive win for our environment, economy, and our community. Later, he shows Kimi how to make his Peruvian style ceviche and a smoked taʻape dip.
With the help of our nonprofit friends at Conservation International Hawaiʻi and Chef Hui, many of our favorite local chefs are starting to put taʻape on their menus. Mahalo to all the chefs, restaurants, fishers and organizers joining this sustainable seafood movement!
Peruvian style ceviche recipe:
Ingredients:
Taʻape ~3 lbs. to make 1 lb. of finished meat
Garlic 6 cloves
Green chili peppers 2-3 pieces
Cucumber 1 piece, deseeded and diced or bias cut
Red Onion ½ piece, sliced paper thin
Cherry tomatoes 1 cup, diced
Oranges, whole 2 pieces, juiced
Limes whole 5 piece, juiced
Jalapeño peppers 1 piece, deseeded and diced
Serrano peppers 2 pieces deseeded and diced
Peruvian corn 2 cups, toasted
Salt and Pepper to taste
In a Japanese mortar and pestle (Suribachi), grind garlic with a good dose of salt, and lime juice. *NOTE: Grinding or pureeing garlic prevents the harsh enzymes from releasing into the air. It makes a mellower taste.
Directions:
Scale, gut, and cut into boneless skinless fillets
Dice into small cubes making sure to remove any pin bones
Use mortar and pestle (suribachi) to pound garlic into fine consistency
Spoon orange juice and lime juice into the garlic ****See above
Combine ingredients together
Put in refrigerator and let sit for about 20 minutes
Serve cold and enjoy!
Smoked Taʻape dip:
Ingredients:
Taʻape ~3 lbs.
Pickled onions ½ cup
Green onions ½ cup
Red onions ½ piece minced
Cucumbers 1 piece deseeded and diced
Mayonnaise ~½ cup
Greek yogurt ~½ cup
Hot sauce to taste
Soda crackers 16 pieces (2 packages)
Directions:
Scale, gut, and fillet Taʻape with the skin on
Season the fillets with salt and pepper
Place fillets in a single layer on a pan
Place the pan in smoker and smoke on low until cooked, approx 15-20 minutes
Note: The Traeger smoker took about 20 minutes
Take ta’ape out of the smoker.
Use your hands to pull apart taʻape meat in a bowl. Be sure to take any remaining pin bones out.
Combine mayonnaise, greek yogurt, salt, hot sauce, green onions, toasted peruvian corn and a squeeze of lime.
Thoroughly mix ingredients together and serve on a soda cracker.
Pro Tip: Place any fish guts and remaining parts in your compost bin to reduce food waste!
To learn more about Taʻape and the people behind this sustainable seafood movement, visit
www.conservati...
www.chefhui.com/
a Variables production
Executive Producer: Jhana Young
Field Producer: Justin Turkowski, Lexi Kaili
camera: Justin Turkowski
edit: Lexi Kaili, Shane Grimes
Follow Kimi on Instagram:
/ kimi_swimmy. .
30 сен 2024
