Elizabeth Johnson's Cocona Ceviche

Recipes

Elizabeth Johnson's Cocona Ceviche

Episode 1018-On the Road in San Antonio at the Culinary Institute of America

Serves 4

Ingredients

1/2 lb. Grouper
Kombu sheets (optional) as needed
4 tsp salt
1 ea Aji Limo, thinly sliced with seeds/veins (substitute habanero pepper, seeds and veins removed)

Leche de Tigre
20 ea Mexican key limes, or Mexican limes
1 pinch Bonita flakes
2 ea Aji Limo, thinly sliced with seeds/veins (substitute habanero, w/ out seeds/ veins)
1 celery stalk, peeled, thinly sliced
1 tsp ginger peeled, grated
2 garlic cloves, mashed with a chef's knife
1/4 cup Cocona pulp, Amazonian tree tomato (substitute with another acidic fruit)
1/4 cup red onion, heart removed, cut in half and sliced, rinsed in ice cold water

Garnish
1/4 cup plantains, ripe, peeled, sliced on 1/2" bias
1/4 cup sweet potatoes, roasted, peeled, sliced
1 cilantro sprig, roughly chopped

Directions

1. For the garnish: preheat oven to 400 F and bake the sweet potato, skin on for 35 minutes. Slice the plantains and reserve.

2. For the leche de tigre: Cut the limes in half lengthwise, discarding the middle section and squeeze into a bowl. If you choose to use a lime squeezer, wipe the squeezer down with a dry towel after each use to avoid the build up of bitter oils from the limes. Add the remaining ingredients to the limejuice and reserve on ice. Season with salt to taste.

3. For the ceviche: Square off the fish and remove any bones or discolored pieces of flesh, adding these pieces to your leche de tigre mixture. Cut the fish into ½ inch bias cubes. Transfer the cut fish to a bowl set over an ice bath. Generously salt the fish, approximately 4-5 pinches of kosher salt. Mix the salted fish with a spoon and watch as the proteins in the fish produce a glossy sheen around the fish with the additional of the salt. Add the ají limo and red onion and continue tossing the fish for 1 minute.

4. Pour the leche de tigre through a strainer over the fish and press the strained ingredients. Transfer the ingredients to a bowl, add the garnish and serve immediately.

Pairing notes
Pisco SourServes 4 Simple Syrup
1/2 cup sugar
5 tbs water Pisco Sour
7 1/2 oz Pisco
2 1/2 oz key lime juice, freshly squeezed
1 egg white, large
Ice as needed Garnish
2 drops per glass Angostura Bitters
1. Bring the simple syrup to a boil in a saucepan until the sugar dissolves. Cool completely before mixing with the remaining ingredients.
2. Transfer the simple syrup, Pisco, lime juice and egg white to a cocktail shaker with enough with enough ice to double the volume. Shake vigorously and pour into chilled glasses and garnish each glass with two drops of Angostura Bitters. Optional: take ½ cup of dried cape gooseberries (aka, aguaymanto, Inca Berries, Goldenberries) cover with 2 cups of water and ½ cup turbinado sugar and bring to a simmer until the sugar dissolves. Strain the mixture, reserving the macerated berries for another use (or snacking) and use the aguaymanto simple syrup for the Pisco Sour recipe. This Andean berry is loaded with Vitamin C (17 times more than an orange) as well as vitamin A and other essential minerals.

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Recipes

Elizabeth Johnson's Cocona Ceviche

Ingredients

Directions