THAI FISH CEVICHE

In the language of ancient Perú yanuq meant hearth, home...

THAI FISH CEVICHE

Ingredients :

2lb (1k) white fish fillet, diced

2 cups passion fruit juice

9 tablespoons molasses

8 tablespoons lime juice

4 garlic cloves sliced thinly

4 aji limo (red hot aji) seeded and deveined, finely chopped

¾ teaspoon shredded fresh ginger

2 tablespoons finely chopped parsley

2 sweet potatoes, coarsely shredded

1/2 cup vegetable oil

1 large mango, diced

1 cup cooked corn kernels

Salt

Pepper

Preparation:

Heat oil in deep skillet and fry shredded sweet potatoes until crispy. Drain on paper towel.
Arrange diced fish on a serving dish. Season with salt and pepper and spread green onion over fish.
Mix passion fruit juice with molasses in a saucepan and bring to a boil, and reduce for 20 minutes approximately, over medium heat. Set aside and cool. Add lemon juice, garlic, aji limo and ginger and mix. Spoon over fish.
Sprinkle over with chopped parsley, corn kernels, diced mango and top with fried sweet potatoes.

How to fillet, skin and debone fish

8 servings