Fish Ceviche by Yesenia Barajas Moreno
From TP in Colombia
INGREDIENTS
HOW TO PREPARE
• 1-kilogram white fish (tilapia, snapper, or grouper)
01. Remove the sides of the fish. Cut it into cubes. Set aside. 02. Slice the red onion and celery into julienne strips. 03. Dice the chili pepper.
• 12 Tahiti limes • 2 passion fruits • 2 red onions • 50 grams cilantro • 1 yellow chili pepper
04. Grate the ginger. 05. Squeeze the limes.
• 5 grams ginger • 1 stalk of celery • Salt and pepper to taste
06. Cut and extract the juice from the passion fruits. 07. Mix the reserved fish pieces with ¼ cup of lime juice and a teaspoon of cilantro, and let it rest for about 4 minutes. 08. Add the onion, celery, ginger, a splash of passion fruit juice, and chili pepper, and blend in a mixer or blender. 09. Once fully blended, strain it through a sieve and set aside. 10. Slice the sweet potato and plantain using a vegetable peeler or mandolin, fry them, and set aside. 11. In a bowl, combine the fish cubes with the lime juice and let it rest for about 4 minutes. Add the red onion, cilantro, chili pepper, ginger, passion fruit juice, and, if desired, a couple of passion fruit seeds, along with salt and pepper to taste. 12. Plate the dish and garnish with the plantain, sweet potato chips, and some kernels of corn.
• 1 green plantain • 1 sweet potato • Toasted corn for garnish
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Flavors From The Sea | Tastes That Cross Borders
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