Chef Susan Feniger - Recipes - Find. Eat. Drink.

Chef Susan Feniger, Recipes, Peruvian Ceviche, Pickled Onions, Kaya Toast, Los Angeles, CA, California, Mary Sue Milliken, Street, Eat At Street, Border Grill, Border Grill Stop, Border Grill Truck, Mexican, International, Where to eat in LA, Los Angeles, Best Restaurants, Chef Recommendations

What

Recipes for Peruvian Ceviche and Kaya Toast from chef Susan Feniger of Street and Border Grill in Los Angeles, CA.

Who

Chef Susan Feniger is the co-owner of Street in Los Angeles and the co-owner, along with chef Mary Sue Milliken, of Border Grill in Los Angeles and Las Vegas.

Why

Aside from being a successful restaurateur, Feniger has co-authored five cookbooks and built a solid reputation for her knowledge of Latin cooking.

- Peruvian Ceviche

- Pickled Onions

- Kaya Toast

Peruvian Ceviche

Courtesy of chefs Mary Sue Milliken and Susan Feniger (Border Grill)

Featuring South American aji amarillo chiles, freshly grated ginger, and lime, this ceviche is an ambassador to the exotic flavors of Peru. But you don't have to travel around the world to get it. We serve it up in a crispy corn tortilla cone on the Border Grill Truck, and on a bed of plantain chips at our Border Grill restaurants in Downtown Los Angeles, Santa Monica, and Las Vegas.

Yield

Serves 4

Ingredients

- 1 pound skinless, boneless sustainable fish*, cut in ¼-inch dice

- 1 cup freshly squeezed lime juice

- ½ red onion, diced

- 1 aji amarillo chile, stem and seeds removed, minced

- 1 jalapeño, stem and seeds removed, diced

- ½ inch piece of fresh ginger, peeled and minced or grated

- 4 tablespoons extra virgin olive oil

- ½ bunch cilantro, chopped

- 1 ½ teaspoons aji amarillo paste

- Salt, to taste

- Plantain Chips or tortilla chips, for serving

- Pickled Red Onions (see recipe below), for serving

- Sliced California avocado, for serving

Directions

1) In a large bowl, combine fish and enough lime juice to cover.

2) Allow to marinate for 20 minutes.

3) Drain fish, reserving ¼ cup of lime juice.

4) Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine.

5) Chill thoroughly.

6) Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, pickled red onions (see recipe below), and slices of avocado.

* Wild Alaska halibut is a delicious and sustainable choice for ceviche. For more info on sustainable seafood, go to the Monterey Bay Aquarium Seafood Watch website at www.seafoodwatch.org.

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August 23, 2011

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Pickled Onions

Courtesy of chefs Mary Sue Milliken and Susan Feniger (Border Grill)

Yield

Makes 5½ cups

Ingredients

- 1 pound red onions, thinly sliced

- 1 cup white vinegar

- 1 teaspoon cracked black pepper

- 1 teaspoon roughly chopped cumin seeds

- 1 teaspoon dried oregano

- 4 cloves garlic, sliced

- 2 tablespoons sugar

- 1 ½ teaspoon salt

- 1 beet, trimmed, peeled, and cut into 8 wedges

Directions

1) Place the onions in a medium saucepan and pour in enough water to cover.

2) Bring to a boil, and remove from the heat.

3) Strain and set the onions aside.

4) Combine all the remaining ingredients in the saucepan.

5) Bring to a boil, reduce to a simmer, and cook 10 minutes.

6) Add the blanched onions and simmer an additional 10 minutes.

7) Transfer the mixture to a container, cover, and refrigerate at least a day before serving.

8) Pickled onions will keep in the refrigerator up to a month.

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Kaya Toast

Courtesy of chefs Susan Feniger and Kajsa Alger of Street

Yield

Serves 1

Ingredients

- 2 slices Malaysian white bread or pain de mie, about ¼-inch thick

- 2 tablespoons coconut jam

- 1 tablespoon cold, very thinly sliced, salted butter

- 1 soft fried, sunny side up egg, with runny yolk

- 1 tablespoon dark, rich soy sauce

- 1 dash freshly ground white pepper

Directions

1) Toast the bread on one side only, by placing pieces of bread together in one toaster slot or on top of each other in a toaster oven.

2) The goal is to have one side be toasted and one side be soft.

3) Spread 1 tablespoon coconut jam on each piece of bread on the soft side and then layer the butter slices over one side of the bread before folding over into a sandwich.

4) Cut the sandwich into quarters.

5) Place the kaya toast pieces on a small plate.

6) Place soft fried egg on another small plate and pour the dark soy sauce over the egg.

7) Finish with a dash white pepper and serve immediately.