Stuffed Water Chile with Ceviche in Passion Fruit Sauce

Alejandro Ruíz
Alejandro Ruiz Olmedo was born in 1970 in La Raya, Zimatlán, in Oaxaca, an agricultural town where most of the crops are for self-consumption.Alejandro has highlighted the authenticity of the flavors and endemic products throughout the state, making him an ambassador of Oaxacan cuisine worldwide.
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Ingredients
4
Servings
  • 2 cups water
  • 1 cup sugar
  • 1/2 liters vegetable oil
  • 4 chiles, water
  • 6 passion fruit
  • 6 tablespoons sugar
  • 2 cups water
  • 1 stick cinnamon
  • 400 grams golden fish, cut into cubes
  • 1 cup lime juice
  • 1 tablespoon salt
  • 1/4 cups olive oil
  • 1 teaspoon oregano
  • 3/4 cups mango, small cubes
  • 1/2 cups tomatillo, chopped, seedless
  • 1/2 cups onion, chopped
  • 1 cup cilantro, chopped
  • 1/2 cups pomegranate
  • 4 vegetable chips, sweet potato
  • cilantro sprouts
Preparation
1h 30 mins
25 mins
Low
  • In a small pot with water, boil the chiles and add sugar. Reserve the water in a bowl with ice.
  • On a cutting board, cut the chiles two centimeters at the concave part.
  • In a small pot over medium heat, add the oil and chiles. Fry for 15 seconds or until the skin separates and changes color. Remove from heat and place them in ice water.
  • Peel the chiles using gloves, remove the skin, seeds, and veins. Rinse and place back in sweet water for 10 minutes. Dry with paper towels and set aside.
  • For the passion fruit sauce: On a cutting board, cut the passion fruit and remove the pulp. Place in a pot along with sugar, cinnamon, and water, and bring to a boil. Lower the heat and cook for 35 minutes or until reduced by half. Remove the cinnamon, let cool, and set aside.
  • For the ceviche, add lime, salt to a bowl and mix until it disintegrates, then add olive oil, oregano, and fish. Cover and refrigerate for 15 minutes.
  • Remove from the refrigerator and add the mango, tomato, onion, and cilantro.
  • On a cutting board, fill the chiles with the mixture, using your hands, ensure they are well sealed and refrigerate for 1 hour.
  • To serve, place a couple of tablespoons of passion fruit sauce on a plate, the stuffed chile, and decorate with pomegranate, cilantro sprouts, and sweet potato chips. Enjoy.

Nutritional Information

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