From its modest beginning as a place to enjoy a cocktail while waiting for a table at sister restaurant Five Leaves, Nights and Weekends has quickly staked its own claim to local food fame. Stepping out of its sibling’s shadow, the Caribbean-themed establishment has expanded its menu and selection of high-quality cocktails, courtesy of Timothy Monaghan. (Check out the Santa Sangree. Horseradish infused tequila!)
Owners Kathy Mecham and Jud Mongell knew they had to work hard to impress the neighborhood’s clientele. The South American-inspired selection of food at Nights and Weekends, which aims at greater sophistication than typical bar fare, is on display in dishes such as their wild striped bass ceviche. Using flavorful chili and fish stock based sauces called Leche de Tigre, they create a great Peruvian style ceviche sizzling with dark-yellow peppers.
Wild Striped Bass Ceviche w/ Ginger and Pickled Ramp
Ramp and Wild Strip Bass are great Spring Ingredients. At Nights and Weekends, they tend towards Peruvian Style Ceviche, which are often wetter, made with flavorful Chili and Fish Stock based sauces called Leche de Tigre.
12 oz Very Fresh Wild Striped Bass filet cut into ½ inch chunks
1 Yellow Bell Pepper
2 Green Serrano Chilies
2 Tbs Lime Juice
¼ Fresh Fish Stock of Clam Juice
2 Tbs thinly sliced Basil
3 Tbs Seasoned Rice Wine Vinegar
3 tsp Finely Julianne Ginger
Extra Virgin Olive Oil
Thinly slice the Ramp Whites on a Bias and Chiffonade the Greens, Soak the whites in Rice Wine Vinegar for 1 Hour then drain reserve Liquid.
In a very hot skillet sear the raw Chili and Yellow Pepper till the skins are blistered and Black. Place hot blackened Peppers in a non-reactive bow, cover with plastic wrap and let cool. Once the Peppers are room temperature, scrape off the char, peel them and remove the seeds. Blend Peppers together with Lime Juice, 1tsp Ginger, Fish Stock, Ramp Pickling liquid, Garlic with a pinch of Salt, then pass through a fine mesh strainer and Chill thoroughly.
In a stainless or ceramic bowl fold fish together with sauce and let sit, covered in the fridge for 5 min before adding the rest of the ginger, basil, ramp whites and Olive Oil. Garnish with Chiffonade Ramps and serve cold with Sweet Potato Chips or Corn Nuts.
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