Ceviche of Fillet with Shrimp in Achiote and Pitahaya Mat with Chipotle Tamarind

ENRIQUE FRIAS
ENRIQUE FRIAS
Fresh Grouper Fillet and Shrimp Ceviche with Pitahaya Mat and Chipotle Tamarind Infusion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 190 grams grouper fillet
  • 3 shrimp, U-15
  • 45 grams dragon fruit
  • 20 grams lemon grass
  • 2 lime juice 2 lime juice
  • 40 milliliters tamarind pulp
  • 1 clove garlic 1 clove garlic
  • 1 tablespoon chipotle chile, marinated
  • 2 tablespoons fish sauce, china
  • 10 milliliters soy sauce, blanca 10 milliliters soy sauce, blanca
  • 20 milliliters orange juice
  • 1 tablespoon fresh cilantro 1 tablespoon fresh cilantro
  • 5 grams alfalfa sprouts
  • 3 corn tortillas
  • 1 gram black sesame seeds, toasted
  • 5 grams achiote paste
  • 2 tablespoons white vinegar
  • 1 pinch pepper
  • 1 tablespoon olive oil
Preparation
45 mins
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  • Clean the grouper fillet and cut it into small cubes of approximately 1 cm wide, set aside in a stainless steel bowl, add lemon juice, salt, and pepper, and refrigerate.
  • Add the achiote paste to the blender with a little orange juice, along with vinegar, salt, and pepper, blend and set aside to coat the U-15 shrimp, which should be grilled without overcooking, splitting each one lengthwise, set aside for assembly.
  • Cut the Pitahaya fruit into thin slices and set aside. In a saucepan, add the lemongrass stalk and infuse, bringing to a boil, cool, and add to the pitahaya fruit. In another saucepan, add garlic, oil, and sauté the garlic until fully golden without burning, add the chipotle chili, tamarind pulp, fish sauce, and orange juice, bring to a boil and blend, strain, and set aside for assembly.
  • Assembly: Add the pitahaya discs alternating one after another to form a row, on top of them add the fish already marinated in lemon juice with a few drops of lemongrass infusion, then add the grilled shrimp opened after cooking on each side of the fish, adding olive oil, fish marination juice, black sesame, and chopped cilantro, not forgetting the corn tortilla cut into triangles.
  • Finish by adding dots of chipotle tamarind sauce at the ends.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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