Raspberry Passion Fruit Ceviche

Recipe by Chef Elia Herrera of Los Colibris, Toronto.

Recipe feeds 4

12 oz. Marine Stewardship Council certified halibut, cut in small to medium cubes
1 serrano pepper, sliced
2 scallions (spring onion), sliced
1/2 pint raspberries, cut in half 1 pint
3 passion fruits, flesh scooped out
1/3 bunch cilantro (coriander), chopped
3 ½ tbsp lime juice
3 ½ tbsp passion fruit juice

Combine the lime juice, passion fruit juice and fruit, add the halibut and let it cure for 1 hour in the refrigerator. Then add the cilantro (coriander), scallions (spring onions), raspberries, serrano pepper, add salt and black pepper to taste.

Serve with fried tortillas chips (totopos) or fried taro chips.

Recipe photo courtesy of Gabe Toth

Recipe reprinted from the Marine Stewardship Council.

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