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