Ceviche of Amberjack with Tomato Passata
Category: Appetizers | Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Amberjack fillets | 600g |
| Lime juice | 1 lime |
| Sea salt | to taste |
| Cherry tomatoes (red) | 250g |
| Cherry tomatoes (yellow) | 250g |
| Cherry tomatoes (green) | 250g |
| Rocoto pepper | 30g |
| Red bell pepper | 30g |
| Red onion | 20g |
| Lime | 1 |
| Fresh mint | to taste |
| Extra virgin olive oil | to taste |
Preparation Steps
To prepare this delightful ceviche of amberjack with vibrant tomato passata, it’s essential to start with properly frozen fish to ensure freshness and safety when preparing it raw. Begin by preparing the amberjack fillets, ensuring they are free of skin and any dark bloodline from the center of the fish, which is not ideal for a raw preparation. You can use this darker portion for cooked dishes later. Once this is done, youβll have clean, delicate fillets without any bones to worry about.
Next, carefully trim and shape the fillets to make them aesthetically pleasing for serving. Cut the fish into cubes of roughly 2×2 cm.
In a large bowl, fill it with ice and water, creating a chilled bath for the fish. Add the amberjack cubes into the cold water for about 10 minutes. This step helps to firm up the fish and makes it appear whiter, giving it a fresh, crisp texture. Once chilled, use tongs to carefully remove the cubes from the water, and gently pat them dry with a paper towel to remove excess moisture.
Tomato Passata Preparation
For the tomato passata, puree the red cherry tomatoes in a blender until smooth, then pass the mixture through a fine sieve to remove the seeds and skin, resulting in a smooth, velvety passata. Repeat the same process with the yellow and green cherry tomatoes, creating three separate purees, each with its distinct color and flavor.
Flavorful Marinade and Dressing
For the marinade, take the fish cubes and place them in a small bowl. Squeeze the juice from one fresh lime over the fish, then season with a pinch of sea salt. Mix the fish gently to coat each piece thoroughly. Let the fish marinate while you prepare the additional ingredients.
Now, turn your attention to the condiments. Take the red bell pepper, remove the seeds and white filaments inside, and finely dice it into small, uniform pieces. Similarly, finely dice the red onion and place it in a separate bowl.
Next, zest the lime, then peel it carefully, removing all the white pith and cut the lime into segments. Chop the segments finely and add them to the onion and pepper mixture. Add fresh mint leaves, finely chopped, and combine all the ingredients together.
Season the mixture generously with extra virgin olive oil, salt, and the zest of the lime. Mix everything well to combine the flavors.
Final Assembly and Plating
With all the components ready, itβs time to plate the ceviche. On a shallow serving dish, pour out the three different tomato passatas, spreading them evenly to create a beautiful base. Gently tap the bottom of the plate with your palm to ensure the passata is distributed evenly across the surface.
Now, place four cubes of marinated amberjack fish on top of the tomato passata for each serving. Drizzle a little of the flavorful dressing over the fish cubes to enhance their taste.
To finish, garnish with fresh mint leaves, adding a burst of color and a refreshing aroma to the dish.
Your ceviche of amberjack with tomato passata is now ready to serve. A stunning appetizer that’s light, refreshing, and packed with vibrant, fresh flavors. Enjoy!
This ceviche makes a perfect starter for a summer meal or a special occasion, showcasing the delicious marriage of fresh fish with the sweetness of ripe tomatoes and the punch of lime.
