Ceviche with Hatch Chili and Passion Fruit
Katherine Meik
Exotic passion fruit and smokey hatch chili peppers make a wonderful combination for this fresh ceviche.
ingredients
- 1 lb Tilapia or other white fish (cubed)
- 1 lb Scallops (medium and cubed)
- 6 Limes
- 3 Lemons
- 1 Orange
- 1/2 c Passion Fruit juice
- 1 Onion
- 6 cloves Garlic
- 4 Roasted Hatch Chili Peppers (Poblanos will work if Hatch are out of season)
- 1 Jalapeno
- 1 Yellow or Orange Bell Pepper
- 1 Green Bell Pepper
- 2 Tomatoes
- 1 bunch Cilantro
- 2 Tbs Kosher Salt
- 2 Avocados
- Chips
directions
- 1
Roast Hatch peppers by placing over medium-high flame on your grill and turn often until skin is blackened and slightly puckered, about 15 minutes. Let cool while you cube seafood.
- 2
Put all seafood in a large bowl and cover with the juice from your citrus. (this recipe can be split in half easily but don’t skimp on the juice, it’s what “cooks” the fish).
- 3
Peel skin from peppers and remove the stem and seeds.
- 4
Use a food processor or finely chop onion, garlic, peppers and jalapeno.
- 5
Roughly chop Bell Peppers, Tomatoes and as much Cilantro as you like, I use about half a bunch and add a little more for garnish.
- 6
Add Salt and mix all ingredients well. The juice should just cover the mixture but not drown it. If you feel like it is a little low you can add another 1/4 c Passion Fruit juice.
- 7
Place in the fridge and let marinate for 3 hours stirring half way through.
- 8
Serve with sliced Avocados and chips.
notes
Prepare the same day you buy your fish. If you add shrimp or lobster add 2 hours of chill time.
Source: Katherine Meik
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews