Grill Mates

Ottava Via's Ariel Millan tops beef with a tasty seafood ceviche


Published:

Photograph by Joe Vaughn

Ariel Millan is the executive chef at Ottava Via in Corktown, where he says he puts a "twist or edge on the traditional methods of cooking Italian dishes." This recipe "combines techniques and flavor profiles closest to my heart. This dish is something I have put together to express my love for Spanish cuisine from Puerto Rico, meshing with my Midwest roots. At Ottava Via, I express a certain love for my style through my chimichurris and other sauces," Millan says.

 

Churrasco with seafood ceviche and plantain frites (Serves 2)

Ingredients
Two 6-ounce filets of beef
Salt and pepper to taste

Seafood ceviche

3 ounces fresh salmon
6 ounces fresh lobster
1/4 cup lime juice
1/4 cup lemon juice
1 red bell pepper, seeded and diced small
1 jalapeno, seeded and diced small
1 clove garlic, minced
1 tablespoon fresh cilantro, roughly chopped
1/4 cup red onion, sliced in half moons
2 Roma tomatoes, seeded and diced
1 scallion, finely chopped
Lemon oil
1/4 of an avocado, diced

Directions: Cube salmon. In a standard poaching liquid (water with lemon, white wine, bay leaf, and peppercorns) poach lobster for 1 minute. Slice thin. In a nonreactive container combine the lemon juice, lime juice, red bell peppers, jalapeno, garlic, and seafood. Set aside for 5 minutes.

Season beef filet with salt and pepper and grill to desired doneness. Combine the cilantro, tomato, red onion, lemon oil, and scallion with the seafood mixture. Top the steak with the ceviche mixture and diced avocado.

Plantain frites

1 plantain, preferably unripe
Salt
Cajun seasoning
Lard or neutral oil for frying

Directions: Heat the lard or oil to 350 degrees. Cut the plantain into small matchsticks. Season with salt and Cajun seasoning. Fry for 1-2 minutes, or until the fries are crisp and golden brown.

Serve alongside churrasco and seafood ceviche.

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