Ceviche is one of those highly debatable dishes, and we must acknowledge that Peru has put this delicious meal on the gastronomic map. However, Chef Gabriela Chamorro believes that any country that has access to the blessings of the sea will have its version of ceviche. This is recipe is one of her takes on this classic dish.
The tanginess of passion fruit always takes her back to summertime in Nicaragua and the sweet memory of her mom preparing a nice jar of “Calala” juice. This is the inspiration behind her Passion Fruit Ceviche with charred avocado and serrano chilis. She loves complementing this dish with crispy amaranth, one of the sacred grains of the ancient Maya.
My Passion Fruit Ceviche is a dish that can easily be prepared at home, using any fresh fish with a mild flavor such as red snapper or sea bass.
INGREDIENTS |
- 500g organic sea bass, diced into ½ inch pieces
- 120g passion fruit puree
- 80g coconut cream
- 50g red onions
- 10g ginger
- 15g garlic
- 10g coriander stems
- 10g celery
- 3g salt
PREPARATION |
- Peel and clean the onions, using only the hearts.
- Remove the leaves from the coriander; only use the stems.
- Peel the garlic and ginger.
- Dice all the vegetables.
- Coarsely blend all the ingredients on medium speed along with the passion fruit puree.
- Strain through a fine mesh.
- Combine with the coconut cream and blend on medium speed.
- Refrigerate until ready to use.
PREPARATION |
Place the raw fish in a serving bowl, pour the passion fruit coconut cream on top of it, and garnish as you would like.
GET TO KNOW CHEF GABRIELA CHAMORRO
