There’s nothing better when it comes to food than the crossing of cultures. It usually results in delicious food. Lucky for us that Chef Sasha Miranda is just this type of chef. As the daughter of a Dominican father and an Irish-American mother, Sasha (Rodriguez) Miranda grew up in Flushing, Queens; a culturally diverse neighborhood of New York City. As a child she would devour Gourmet Magazine and would create inventive dinners that melded what she saw in Gourmet along with what she had seen in her home kitchen.
Sasha graduated from the renouned CIA (Culinary Institute of America) and then] decided to focus in Northern Italian culinary arts. Sasha stayed on at the school to complete a fellowship program in St. Andrew’s Kitchen, an on-campus restaurant focused on healthy cooking. After that, Sasha worked on the opening of Gigi Trattoria in Rhinebeck, New York.
Sasha came to NYC in 2002 landing a job at Verbena Restaurant with Chef-Owners Diane Forley and Michael Otsuka. She honed her arts at Raoul’s, Café Gray, and Alto, a New York Times 3-star rated Italian restaurant in Midtown, New York.
Sasha believes in helping others whenever possible, and has gone to Puerto Rico with the CulinaryCorps team in February 2010 to donate her time to help the area through efforts including prepping at a nonprofit kitchen and teaching youth cooking skills. She’s also had campers from 92Y, a nonprofit center connecting people to education, the arts, health and wellness, join her for their career discovery program and she has volunteered at El Puente, an after-school program building leadership by engaging youth, located in South Williamsburg.
Today, she cooks food she loves to eat and is elated to be able to do so in her own restaurant, Miranda co-owned by husband, Mauricio Miranda.
We asked Chef Miranda to share a recipe that she felt was the personification of summer. She told us that ”during the summer months I personally want to eat something light and fish is always a good way to go.” – Sasha Miranda, chef-owner of Miranda Restaurant in Williamsburg, Brooklyn.
Yields 8-10 appetizer portions
- 4 ea. Limes
- 2 ea. Lemons
- ½ ea. Pink Grapefruit
- 4 ea. Garlic Cloves
- Tt Salt and Pepper
- Strain juice of both citrus into a container and season with salt and pepper.
- Smash garlic cloves, add to juice and let sit until ready; at least 1 hour. Keep garlic in contact with the juice but be sure it is only used for the essence; garlic is to be left out of the ceviche plate.
Fish and Accompaniments
- 1 *Fillet of Fluke, skin removed, chopped into ½” dice
- ½ -1 ea. **Habanero Chile Pepper, finely minced
- ½ cup Mango, ¼” dice
- ½ cup Tomatoes, ¼” dice
- ½ cup Cucumber, ¼” dice
- ¼ cup Scallions, finely chopped
- 2 Tbsp. Cilantro, finely chopped
- To taste Fleur de Sel (sea salt flakes)
- Mix all ingredients in a well chilled bowl set over a bowl of ice and drizzle with the citrus blend. Let stand at least 10 minutes and serve immediately accompanied by fried corn tortillas or good quality store bought tortilla chips.
*Almost any type of white, firm-fleshed fish can be used, as long as it is super fresh and purchased from a reputable fishmonger. Avoid oily fish such as mackerel, fresh water fish such as trout and tuna or salmon. 10 minutes is just right for fluke but if using a firmer fleshed fish you may want to let it sit for up to 20 minutes before serving.
The citrus blend “cooks” the fish but if you are still squeamish about the idea, lightly poached shrimp or scallops can replace the fresh fillets.
You can also try mixing in cooked crab or octopus; this recipe works well with creativity!
**Habanero chiles are extremely spicy but some heat is necessary in a good ceviche. The amount of heat can be reduced by adding a small amount or you can also try a Serrano (still very spicy but not as potent as a Habanero) or a jalapeno. Keep in mind the sweetness from the mango will add a bit of balance but use caution when handling any hot peppers!!
Miranda Restaurant an Italian-Latin restaurant in Williamsburg shows its true colors (mostly red) with dishes packed with tomatoes. Appetizers are complimented with tomato sauces such as mussels marina (PEI mussels in a salsa pomodoro and chile pulla) and arancini (spicy chorizo, spinach and Arborio rice spheres) with tomato fonduta and Parmigiano Reggiano. Pastas like garganelli (housemade quill shaped pasta) is tossed in a tomato-basil sauce with Parmigiano Reggiano and spaghetti with sofrito-infused free range turkey meatballs is served in a salsa pomodoro with Parmigiano Reggiano as well.
Miranda Restaurant is located at 80 Berry Street, Brooklyn, NY 11249
Hours of Operation
Monday 11:30 am – 3:00 pm, 5:30–10:30 pm
Wednesday 11:30 am – 3:00 pm, 5:30–10:30 pm
Thursday 11:30 am – 3:00 pm, 5:30–10:30 pm
Friday 11:30 am – 3:00 pm, 5:30–10:30 pm
Saturday 11:30 am – 3:00 pm, 5:30–10:30 pm
Sunday 11:30 am – 3:00 pm, 5:30–10:30 pm