Tropical Ceviche Bowl Recipe – Chef Cindy Hutson

Tropical Ceviche Bowl

Cerveceria La Tropical

Serves 6-8

Ingredients:

1.5 lbs Open Blue cobia or fresh white fish
1 firm-ripe mango, peel, and small dice
2 tbsp fresh ginger juice, * see note at the bottom
¼ cup passion fruit puree can be found frozen
½ red onion, thinly sliced, on mandolin, if available
1 large red Holland pepper, deseeded and thinly sliced
1 large yellow Holland pepper, deseeded and thinly sliced
1 scotch bonnet pepper, or other hot pepper, deseeded and minced, to taste
1.5 cups Leche de Tigre, from the accompanied recipe
½ cup cilantro, chopped
Kosher salt to taste

Procedure:

Make sure you buy the freshest fish possible from a reputable source (Open Blue cobia is a sustainably raised fish), see if fishmonger carries
With a sharp knife, remove all bloodline
Slice the filet lengthwise in 1” inch wide strips
Then slice horizontally thinly
Once you have prepped all the above ingredients, place them in a bowl
Toss with the very cold Leche de Tigre * hack for making ginger juice
Take a 2” inch piece of fresh ginger, wash but no need to peel it
Grate on the large hole of a boxed grater
With a clean hand, pick up the grated ginger
Hold it over the ceviche bowl and squeeze out the juice
Discard the ginger fibers in the garbage

Leche de Tigre

Yield: About 2 quarts

Ingredients:

6 oz fresh white fish, no bloodline
1 cup fresh lime juice
2 cups fresh fish fumet, clam stock, or fish stock (frozen in ice cube trays)
4 cloves fresh garlic1 bunch scallion, washed and coarsely chopped except roots
1” inch fresh ginger, washed and sliced
2 stalks of celery and its leaves, cut coarsely
4 tbsp Kosher salt
1 bunch cilantro, leaves, and stems coarsely chopped
1–2 scotch bonnet peppers, deseeded (to taste)
1 x 15 oz can unsweetened coconut milk

Procedure:

Cut a fresh piece of snapper, Corvina, cobia, or fresh white fish in chunks
In a strong high powered blender (Vitamix), add all ingredients, keeping the frozen fish cubes for last
Blend all ingredients until pureed well, feeding in the frozen fish fumet through the hole in the top of the blender
Once totally incorporated pour through a mesh strainer over a container
You may need to use a small ladle to act as a plunger to push through the liquid
Discard the bits in the strainer and measure out the Leche de Tigre to mix into the ceviche bowl
This recipe makes more than you need but the remaining can be frozen for 3 months for future use

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