0 Photos
Select File

Validate Cancel
Upload photo

Filet Ceviche with Camaron al Achiote and PItahaya Mat with Tamarindo al Chipotle

45 mins
Super List
Upload a picture
To print
Fresh Ceviche of Grouper Fillet and Shrimp with Pitahaya mat and tamarind infusion with Chipotle.


1 portion
  • 190 grams grouper fillet
  • 3 shrimps, U-15
  • 45 grams Dragon fruit
  • 20 grams lemon grass
  • 2 lemon juice
  • 40 milliliters tamarind pulp
  • 1 clove garlic
  • 1 tablespoon chipotle chili, pickled
  • 2 tablespoons Fish sauce, China
  • 10 milliliters soy sauce, white
  • 20 milliliters orange juice
  • 1 tablespoon fresh coriander
  • 5 grams alfalfa sprouts
  • 3 corn tortillas
  • 1 gram black sesame seed, toasted
  • 5 grams annatto paste
  • 2 tablespoons white vinegar
  • 1 pinch black pepper
  • 1 tablespoon olive oil


Clean the grouper fillet and cut it into small dice of approximately 1 cm. in width, reserve in a stainless steel bowl, add lemon juice, salt and pepper in it, reserve in refrigeration.
Add the achiote paste in the blender adding a little orange juice, along with the white vinegar, salt and pepper, liquefy and set aside to varnish the U-15 shrimp which should be grilled without overcooking, opening each one of them to long, reserve for assembly.
Cut the Pitahaya fruit into thin slices and reserve. In a blender add the stem of lemon grass and infuse, bringing to a boil, cool and add to the pitahaya fruit. In another pan, add garlic, oil and season the garlic until it is completely golden, without burning, add the chipotle chili, the tamarind pulp, the fish sauce, and the orange juice, bring to a boil and liquefy, strain and reserve for assembly.
Assembly: Add the pitahaya disks alternated one after the other forming a row, on top of them add the fish already marinated in the lemon juice adding, a few drops of infusion of lemon grass, then add the shrimp open after grilling 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 points of tamarind sauce to the chipotle at the ends.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.