Peruvian Halibut Ceviche with Marcello Mazzoleni of Hotel Bellwether

Recipe from Marcello Mazzoleni, Chef of Hotel Bellwether’s Lighthouse Grill

With a strong Italian background from his father hailing from Milano Italy, Marcello Mazzoleni’s relationship with food and cooking began at home making meals alongside his family. Hailing from San Mateo, California, Marcello's culinary profession began as a fish monger in his hometown. Eager to expand his culinary knowledge and skills, he quickly climbed the ranks in fast-paced restaurants and fine dining establishments, eventually enrolling in the culinary program at the City College of San Francisco.

Marcello's career took him to notable establishments such as the Fish Market restaurant in San Mateo and the renowned Boudin Breads Fine Dining Bistro at Fisherman's Wharf in San Francisco. He later further explored the vibrant culinary scene of San Francisco, working in small boutique restaurants and bars before moving to Palm Springs to further his culinary career. It was in Palm Springs that Marcello immersed himself in the world of fine dining and high-end banquet services, honing his skills as a lead cook at Vue Grill & Bar at the Indian Wells Golf Resort. He then traveled back to San Mateo and took his first Sous Chef job at Pacific Catch, a fast-paced Pacific Rim influenced restaurant that combined cuisine and cooking styles from countries and islands all around the Pacific Ocean including California, Hawaii, Japan, and Eastern Asia. 

Seeking new challenges and two years later, Marcello embarked on a journey to Las Vegas, where he started his own entrepreneurial venture, providing personalized meal plans delivered to clients' homes. Alongside his business endeavors, he worked at the esteemed French Bistro Ohlala. Marcello then decided to take his culinary expertise to new heights and accepted a Sous Chef position at Caesars Palace, temporarily closing his own business to pursue this opportunity.

Returning to the entrepreneurial spirit, Marcello co-founded a café called La Cantine with Chef Richard Terzaghi from Ohlala. However, his adventurous spirit led him to seek new experiences, and he took on seasonal positions in remote locations. He served as a Sous Chef at Kantishna Roadhouse in Denali National Park for three months before transitioning to a catering lead role for a native Alaskan corporation on the North Slope of Alaska. This unique experience allowed Marcello to develop skills in large-scale food production serving hundreds of people breakfast, lunch, and dinner.

When Marcello was back in Vegas, he worked as an Action Station Chef for Divine Events, the second-largest private catering company in the city. The flexibility of his remote work schedule eventually led him to pursue new horizons, and he set his sights on Bellingham, Washington.

As a chef well-versed in French and Italian cuisine, Marcello strives to blend classic techniques with a modern approach, creating vibrant and whimsical dishes using fresh, local, and organic ingredients. His profound appreciation for the Pacific Northwest's abundant seafood offerings drives his culinary inspiration. Marcello actively collaborates with the local Lummi tribe fishing and diving fleet, ensuring he can access the freshest seafood directly from the sea to the plate. Additionally, he incorporates other locally sourced ingredients such as mushrooms, vegetables, and meats from Washington and the Pacific Northwest. 

Now serving as the Executive Chef at Hotel Bellwether’s Lighthouse Grill Restaurant, Marcello embraces the opportunity to unleash his creativity and elevate the dining experience in Bellingham. With his extensive background, dedication to local sourcing, and culinary affluence, Marcello is dedicated to delivering exceptional signature dishes that celebrate the bounty of the Pacific Northwest.

Peruvian Halibut Ceviche

Makes 4 servings

Ingredients

• 8 oz fresh halibut from Lummi Seafood Market (shrimp or flaky white fish of your liking can also be used)

• ¼ large yellow onion, thinly sliced 

• 4 garlic cloves, smashed

• 1 Tbsp ginger, minced

• 6 oz  lime juice, fresh squeezed

• 1 Tbsp aji amarillo or small chile, minced

• 3 Tbsp celery, diced

• 2 Tbsp green onion, chopped

• 4 sprigs fresh cilantro

• Salt & pepper, to taste

• 1 medium yam

• Tortilla chips

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Without peeling, coat the yam generously in oil of your choice.

2. Roast yam for around an hour depending on how thick it is. To test, take a skewer or fork and if it easily slides through the thickest part of the yam, it is ready.  Cool yam in the fridge.

3. To prepare the fish, remove all blood line, bones, and skin from halibut. If you choose to use shrimp, be sure to remove all the shell, tail, and clean the vein that runs down the back. 

4. Dice up your protein to around ¼ inch squares and set aside. 

5. To assemble the marinade, combine yellow onion, garlic, ginger, chilis, and fresh lime juice in a mixing bowl. 

6. Pour the marinade over the protein and add a generous pinch of salt and pepper. Let this mix sit for 30-60 minutes. The longer the marinade is on the fish (after the sweet spot of 30-60 minutes) the more chalky and degraded the fish will taste.  Certain techniques call to strain the marinade before pouring over the fish but I personally like the texture when leaving everything mixed together.  

7. When ready to serve, put in a bowl, with the celery and cilantro sprinkled on top.  Serve with chips and a nice chunk of your cooked yam.