Passionfruit & Aji amarillo Ceviche

Yield 2 cups vinaigrette, feeds 8Ingredients

For the vinaigrette:240 g coconut milk120 g passion fruit puree6 ml fish sauce30 ml worcestershire25 g Aji amarillo, pureed4 dashes MB hot sauce½ ea serrano, minced

For the ceviche:3 ears corn, grilled, off the cob1 pint cherry tomatoes, quartered or smaller1 lb very fresh fish, well chilled1 lb shrimp, cleaned and out of their shella/n lime juicea/n orange juice1 jalapeno, thinly sliceda/n tortilla chips

MethodFor the vinaigrette, place all of the ingredients in a bowl and whisk to combine. Season with saltand 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. Placethe seafood in the refrigerator and let them hang out for 5-10 minutes, until the fish is opaqueand 'cooked'. Drain the seafood and transfer to a bowl, toss with the vinaigrette and mix in thecorn and cherry tomatoes. Top with salt and pepper, and scatter the jalapeno over the top servewith corn chips.

Executive Producer

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