Carole Nelson Brown
So, now that we know how to infuse all manner of fat, oil, butter and diary wtih cannabis, we can start cooking . It’s summer and summer means we are hot, we don’t want to turn on the stove and we need more ceviche in our lives. It also helps that this a really easy way to incorporate some of your cannabis infused olive oil into a dish that will wow your friends. Please make sure to use the freshest seafood you can find, from a good fish monger because, although it LOOKS and feels cooked, it is still considered raw.
serves 4-6
ingredients
370g halibut steak (about 300 g of flesh), diced
150g shrimp, shelled, deveined
juice of 4 limes
*6 tsp of cannabis infused Olive Oil
1 tbls (or to taste) Peruvian Aji Amarillo paste
1/2 red onion, minced
1 jalapeño, seeded and minced
2 med tomatoes, small dice
handful cilantro
kosher salt
instructions
If you get a halibut steak you are going to have to do some work. Cut away the skin, make sure you don’t leave any bones and cut around the cartilage and bone in the filet. When you do all that you should be left with about 300g of actual fish that you will dice. We like our fish in pretty small pieces.
Put the fish in a glass or ceramic bowl (something non reactive-no plastic please). Chop the shrimp and add that to the fish and then juice the limes over the fish. I cut them in half and insert a fork into a half while I squeeze it over the bowl. Toss the fish and shrimp to coat with lime juice. Add a pinch of kosher salt, toss, cover and put it in the fridge for at least an hour and up to about 3 hours. Because we cut the shrimp and the fish into a small dice, an hour is sufficient but if you cut the fish a bit bigger it might take longer. Because I use a bit less lime juice, I do give it a stir two or three times while it’s marinating just to make sure it “cooks” evenly.
You can tell it’s ready when the shrimp and the fish become opaque and appear cooked. Now, mix the infused olive oil with the aji amarillo and toss with the onion, jalapeño, tomato and cilantro, add to the fish and mix well. Taste and adjust the salt if need be
* adjust the amount of oil according to the potency, desired dosage and number of servings. If you use my basic infusion calculation of 1mg flower with approx 21% TCH to 1 cup of olive oil, the ceviche will be about 26mg THC for the whole bowl
Serve with tortilla chips