For 2 servings
200 g of CORVINA REX FRESCAMAR skinless and boneless dices
75 g of peeled shrimps
1 cayenne or chili pepper
15 g of miso paste
1/3 purple onion
3 passion fruit pieces
One tablespoon of coriander sprouts
2 ice cubes
For the tiger’s milk
30 g CORVINA REX FRESCAMAR skinless and boneless dices
10 g of peeled shrimp
10 g of celery
½ purple onion
1 chili pepper or cayenne
60 ml of fish stock (fumet)
One tablespoon of crushed ice
One tablespoon of coriander
Estimated time: 25 min
In a high-powered blender, combine the corvina, peeled shrimp, celery, onion, salt, fish stock and chili pepper to taste.
Blend it all together to obtain a homogenous mixture and then add the lime juice and the crushed ice and mix. Add the chopped coriander and reserve.
Cut passion fruit in halves and, with the aid of a spoon, pull out the pulp and seeds. Extract the juice form the pulp and the seeds with a strainer and keep aside.
To prepare the ceviche, we put into a previously cooled in the fridge bowl two ice cubes, the corvina dices, tiger’s milk, chili pepper to taste, miso paste and passion fruit juice.
Mix it all together, season if necessary and, finally, add the onion cut in julienne strips, the shrimp and the coriander.
Serve the ceviche and crown it with the passion fruit seeds, one shrimp and a pinch of salt flakes.