Fancy Ceviche with Frisee and Tomato Salsa

5.0 – 1 reviews • Fruit

Ingredients

1/4 cup red tomato puree, canned
4 teaspoons West Indies Creole Hot Pepper Sauce*
2 teaspoons honey
4 ounces frisee, washed and torn into pieces
4 teaspoons extra-virgin olive oil (preferably Andalusian), plus a little more for drizzling
2 teaspoons red wine vinegar
1 recipe Simple Ceviche with Herbs (recipe follows)
1 pound very fresh, firm, white-fleshed fish
1/2 cup freshly squeezed lime juice
4 very ripe tomatoes, about 6 ounces each
8 teaspoons West Indies Creole Hot Pepper Sauce
4 teaspoons honey
8 teaspoons very finely minced green chili
8 teaspoons finely minced cilantro leaves, plus extra leaves for garnish
8 teaspoons finely minced mint leaves
2 teaspoons finely minced chives
Extra-virgin olive oil (preferably Andalusian) for drizzling

1. Mix together the puree, pepper sauce and honey. Reserve.
2. Toss the frisee with the olive oil and vinegar. Season to taste with salt and pepper.
3. Place a metal ring, about 2 inches across and 1 inch high, on a dinner plate. Add 1/8 of the frisee mixture to it. Top the frisee with 1/8 of the Simple Ceviche with Herbs; this should just about reach the top of the ring. Remove the ring, and decorate the ceviche tower with a little of the tomato puree mixture (out of a squeeze tube, if you desire). Decorate the plate with dabs or squiggles of the tomato puree mixture, and drizzle olive oil over all.
4. Repeat step 3 seven times. Serve immediately.
Using a very sharp knife, cut the fish into thin, fairly broad slices. In a bowl, mix it with the lime juice. Let stand for 10 minutes at room temperature.
Meanwhile, cut the tomatoes in half horizontally. Rub each tomato half against a coarse grater, catching the juices in a bowl. Discard the tomato skins. Mix the tomato juice with the hot pepper sauce and honey. Blend well.
Remove the fish from the lime juice, and discard the juice. Add the tomato mixture to the fish, along with the chili, cilantro, mint and chives. Taste for seasoning.
Divide the ceviche among 8 small plates, drizzle with a little olive oil, garnish with cilantro leaves, and serve immediately.

Andrew Allen

this recipe looks good