Mockingbird's Passionfruit & Aji amarillo Ceviche - WSMV News 4

Mockingbird's Passionfruit & Aji amarillo Ceviche

Posted: Updated:

Passionfruit & Aji amarillo Ceviche

Yield 2 cups vinaigrette, feeds 8
Ingredients

For the vinaigrette:
240 g coconut milk
120 g passion fruit puree
6 ml fish sauce
30 ml worcestershire
25 g Aji amarillo, pureed
4 dashes MB hot sauce
½ ea serrano, minced

For the ceviche:
3 ears corn, grilled, off the cob
1 pint cherry tomatoes, quartered or smaller
1 lb very fresh fish, well chilled
1 lb shrimp, cleaned and out of their shell
a/n lime juice
a/n orange juice
1 jalapeno, thinly sliced
a/n tortilla chips

Method
For the vinaigrette, place all of the ingredients in a bowl and whisk to combine. Season with salt
and pepper, reserve. Cut the fish and shrimp into manageable bite sized pieces, about ½"
square. Place the fish and shrimp in a bowl and cover with lime juice and a splash of OJ. Place
the seafood in the refrigerator and let them hang out for 5-10 minutes, until the fish is opaque
and 'cooked'. Drain the seafood and transfer to a bowl, toss with the vinaigrette and mix in the
corn and cherry tomatoes. Top with salt and pepper, and scatter the jalapeno over the top serve
with corn chips.

Powered by Frankly
WSMV
Powered by WorldNow CNN
All content © 2017, WSMV; Nashville, TN. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.