EXQUISITO CHIPOTLE-GUAVA CEVICHE

Marlin

Ingredients Weight Measure
Marlin, fresh, skinned 2 lbs.

Marinade

Ingredients Weight Measure
Lime juice, fresh 15 oz.
Orange juice, fresh 8 oz.
TABASCO® brand Chipotle Pepper Sauce 6 tsp.
Guava fruit pulp, thawed 1/2 cup
Extra virgin olive oil 2 Tbsp.
Salt 2 tsp.
White pepper 1/8 tsp.

Yucca Chips

Ingredients Weight Measure
Yucca, fresh, peeled 6 lbs.
Salt to taste
Canola oil for frying

Cebolla Encurtida

Ingredients Weight Measure
Red onion, medium, halved, sliced paper thin 1 ea.
Salt 1/2 tsp. + pinch
Lime, juice of 1 ea.
Pepper, fresh ground 1/4 tsp.

Garnishes

Ingredients Weight Measure
Tomatoes, medium, seeded, chopped fine 2 ea.
Red bell pepper, medium, seeded, chopped fine 1 ea.
Cilantro leaves, fresh, minced 4 Tbsp.

Method

  1. For Marlin, cut the fish into strips about 1/4" thick and 1" long.
  2. For Marinade, in a large ceramic or glass bowl, combine the lime juice, orange juice, TABASCO® Chipotle Pepper Sauce, guava fruit pulp, olive oil, salt and white pepper. Add the fish and toss until well blended. Cover with plastic wrap and let marinate in the refrigerator until fish is milky white throughout, approximately 3-6 hours.
  3. Once fish is done, check seasoning. Adjust salt, pepper and TABASCO® Chipotle Pepper Sauce to taste.
  4. For the Yucca Chips, using a mandoline or large chef's knife, cut the yucca into very thin, round slices. In a deep fryer, fry a small batch of yucca in canola oil for 3 to 5 minutes, or until lightly browned. Using a skimmer, transfer chips to paper towels to drain. Sprinkle with salt and toss lightly by hand.
  5. For the Cebolla Encurtida, pour cold water and 1/2 tsp. salt over the onions. Let stand for 15 minutes; then drain and rinse well with cold water. In a small mixing bowl, combine onions, lime juice, pinch of salt, and pepper. Cover and refrigerate.
  6. To serve, divide the ceviche into 12 small glass bowls or stemmed glasses. Place glasses in the middle of 12-inch round serving plates. Place 1 tsp. each of the tomato, red pepper, cilantro and Cebolla Encurtida in smaller bowls on the plate around the ceviche. Serve each ceviche with a handful of Yucca Chips.

Yield: 12 servings