Servings: 4
Prep time: 15 minutes
Total time: 30 minutesIngredientsfor the jalapeño oil:
4 jalapeños
½ cup|120 ml grapeseed oil
¼ teaspoon kosher salt
for the ceviche:
1 pound|454 grams sushi grade yellowtail
¼ cup|60 ml extra virgin olive oil
1 cup|237 ml fresh pineapple juice
¼ cup|60 ml fresh lime juice
¼-inch fresh ginger
1 jalapeño, diced
2 young coconuts, halved
1 cup jicama, diced
¼ cup diced red onion
3 heirloom carrots, shaved
8 sprigs micro cilantro
¼ cup cancha (crispy Peruvian corn)
4 borage flowers
kosher salt
fried plantain chipsDirections
Prep time: 15 minutes
Total time: 30 minutesIngredientsfor the jalapeño oil:
4 jalapeños
½ cup|120 ml grapeseed oil
¼ teaspoon kosher salt
for the ceviche:
1 pound|454 grams sushi grade yellowtail
¼ cup|60 ml extra virgin olive oil
1 cup|237 ml fresh pineapple juice
¼ cup|60 ml fresh lime juice
¼-inch fresh ginger
1 jalapeño, diced
2 young coconuts, halved
1 cup jicama, diced
¼ cup diced red onion
3 heirloom carrots, shaved
8 sprigs micro cilantro
¼ cup cancha (crispy Peruvian corn)
4 borage flowers
kosher salt
fried plantain chipsDirections
- Make the jalapeño oil: Blend the chilies with oil and salt. Pass through cheese cloth into a container sitting over ice to not dull the bright green color.
- Cut fish into long, thin strips and set aside.
- Blend fresh pineapple juice with chopped ginger, jalapeño, lime, and ½ teaspoon of salt. Emulsify with extra virgin olive oil.
- Dice jicama and onion and combine in a large bowl with shaved carrot and fish. Add pineapple juice mixture to fish and vegetables. Flash marinate for 2 minutes. Salt to taste.
- Plate and serve in 4 coconut halves and top with crispy Peruvian corn, cilantro, borage flowers, and jalapeño oil to garnish. Serve with fried plantain chips.