Amazonian Ceviche with Passion Fruit

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea bass can be substituted with any other white fish. You can also add small bits of salmon to the 'tiger's milk', but just a little.

Ingredients

Smoked haddock fillet - 21.2 oz
Celery stalk - ½ pieces
Garlic - 2 cloves
Mild Chili Spice - 1 piece
Spanish onions - ½ heads
Cilantro - 4 sprigs
Lime Juice - 3 fl oz
Scorpion fish fillet - 1.8 oz
Passion Fruit - 8.8 oz
Fresh Mint - 3 sprigs
Sugar - 3 spoons
Ginger - 0.2 oz
Lime - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the salmon into large cubes and refrigerate.

Step 2

Mix the sea bass fillet with the celery stalk, ginger, minced garlic clove, cilantro stems (reserve the leaves for serving), half of a chili pepper, and onion, all chopped randomly. Pour lime juice over the mixture, season with salt, stir well, and let it sit for 15 minutes.

Step 3

Add 75 ml of water and a few ice cubes to the vegetables, blend until smooth, season with salt to taste, and strain through a sieve. This is called 'tiger's milk'.

Step 4

Place the passion fruit pulp, mint, sugar, and a piece of ginger into a small saucepan, add 100 ml of water, and bring to a boil. Then cool down the mixture; for a smoother consistency, you can blend it slightly, but try to avoid blending the seeds. Strain the sauce through a sieve.

Step 5

Mix the passion fruit sauce with the 'tiger milk' until well combined.

Step 6

Add a little lime juice, cilantro leaves, chili rings, minced garlic, and a pinch of salt to the chilled fish. Add the sauce, mix well, and serve immediately.