By Diana
Since passion fruit seems to be abundant in this country at this time of the year - and at a very reasonable price - I decided to embark on a tropical post this week. I have been in a melancholic mood for home flavours and colours lately and this is why I thought that a Ceviche could be the appropriate choice and plus it proposes an unconventional use of the passion fruit, which is mostly associated with sweet flavours and desserts.
This Peruvian dish is characterized by its particular cooking method, using citric juices for the oxidation of the fish and seafood. It is unbelievably easy to make and it just requires nice chopping skills. In this recipe I combined three of my favourite tropical delights: passion fruit, mango and plantain. The plantain is optional and adventurous and its smell reminds me of after school meals back home. But I understand if you don’t really fancy plantain or if you don’t have any childhood associations with it and then I will suggest just serve the Ceviche with white rice or crackers on the side. Let us know if you enjoyed it!
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| © Diana Chaccour |
Ingredients
Yield: 2 servings
200 g (about 3 fillets) white fish (I used frozen fish so I waited for it to thaw).
200 g shrimps, cleaned and devained (if frozen allow to thaw)
3 passion fruits, cut in halves
1 lime, cut in half
1 - 1 / 2 cups water
1 - 1 / 2 cups water
1 Mango, cut into small cubes
1 / 2 red onion, chopped in small cubes
3 tablespoons coriander, finely chopped
1 / 2 teaspoon black pepper, crushed
1 teaspoon salt in flakes
1 tablespoon olive oil
1 teaspoon Tabasco
1 tablespoon kalonji seeds or black sesame seeds
For the Plantain Chips:
1 green plantain
3 tablespoons sunflower oil
Salt in flakes
For the Plantain Chips:
1 green plantain
3 tablespoons sunflower oil
Salt in flakes
Preparation Method
Firstly find a large bowl, preferible glass or ceramics, don‘t use metal or plastic. You will be mixing all the ingredients there, including the juices, so make sure is large enough.
Now make sure that the fish you selected is clean and has no bones and cut it into small cubes of about 1 cm. If using frozen fish just wait until thawed and then cut. Place it in the bowl along with the shrimps.
Use a spoon to remove the contain of the passion fruit and place it on a food processor, along with the entire lime halves and the water. Blend for 1 minute. Using a strainer save the juice and discard the seeds and lime peel.
Mix the mango cubes, chopped onion and coriander with the fish and the shrimps, use a wooden spoon preferably. Season with crushed pepper, salt, olive oil and tabasco. Incorporate the Kalonji seeds. Mix the strained juice with the ingredients and refrigerate for 20 minutes.
In the meantime, peel your green plantain and use a potato peeler to slice very fine strips of plantain. Heat a pan with the sunflower oil and when hot enough carefully fry the plantain strips, turning them over until crispy and golden brown. When ready place them in a bowl lined with kitchen towel to absorb the excess of oil. Season with salt.
Serve the Ceviche in small glasses with the plantain on the side. Enjoy your very tropical and refreshing dish!
Now make sure that the fish you selected is clean and has no bones and cut it into small cubes of about 1 cm. If using frozen fish just wait until thawed and then cut. Place it in the bowl along with the shrimps.
 |
| © Diana Chaccour |
 |
| © Diana Chaccour |
Use a spoon to remove the contain of the passion fruit and place it on a food processor, along with the entire lime halves and the water. Blend for 1 minute. Using a strainer save the juice and discard the seeds and lime peel.
 |
| © Diana Chaccour |
 |
| © Diana Chaccour |
Mix the mango cubes, chopped onion and coriander with the fish and the shrimps, use a wooden spoon preferably. Season with crushed pepper, salt, olive oil and tabasco. Incorporate the Kalonji seeds. Mix the strained juice with the ingredients and refrigerate for 20 minutes.
 |
| © Diana Chaccour |
In the meantime, peel your green plantain and use a potato peeler to slice very fine strips of plantain. Heat a pan with the sunflower oil and when hot enough carefully fry the plantain strips, turning them over until crispy and golden brown. When ready place them in a bowl lined with kitchen towel to absorb the excess of oil. Season with salt.
Serve the Ceviche in small glasses with the plantain on the side. Enjoy your very tropical and refreshing dish!
 |
| © Diana Chaccour |
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