Executive Chef David Belknap’s Ceviche Amarillo

Executive Chef David Belknap of AC Hotel Columbus Dublin’s VASO shares his Ceviche Amarillo (Yellow Ceviche) recipe for an Instagram-worthy dish that you can make at home (serves 2).

Ceviche Amarillo (Yellow Ceviche) Ingredients:

• 8 oz. diced halibut
• 1 C fresh lemon juice
• 1 clove garlic
• 1 t. aji Amarillo (Peruvian yellow chili powder)
• ½ t. Kosher salt

[Top Chefs Profile: Executive Chef David Belknap]

Ceviche Amarillo (Yellow Ceviche) Directions:

1. Marinate the halibut with ½ cup of lemon juice for two hours in the refrigerator.
2. Drain excess liquid.
3. In blender, puree remaining lemon juice, garlic, salt, chili powder.
4. Mix with drained halibut.
5. Garnish with coconut popcorn, cilantro leaves and pickled onion.

[Related Content: Click here to see Meetings Today's full collection of recipes].