Tom Colicchio's Passion Fruit Ceviche

Lemon and lime juices are usually the acidic staples in a ceviche, but James Beard award-winning chef Tom Colicchio adds a dash of passion fruit to create a boldly refreshing summer appetizer. The crunchy potato chips also create a robust texture that delightfully contrasts with the soft ceviche.

Yield: serves 1

Time: 40 minutes

Ingredients

2 ears corn, cleaned
2 oz. fingerling potatoes, sliced thinly
Canola oil, for frying
Kosher salt and freshly ground black pepper
1 (2-lb.) red snapper, filleted, skin removed, cut into 2-inch pieces
¹⁄₃ cup fresh lime juice
¼ cups fresh ripe passion fruit pulp
1 tbsp. honey
2 tsp. aji Amarillo paste
2 fresh serrano chilis, seeds removed, minced
3 scallions, sliced thinly on the bias
8 heirloom baby tomatoes, halved lengthwise

Instructions

Light a grill. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 20 minutes. Cut corn from husks and cool.
Heat about 4-inches oil in a heavy-bottomed pot until it reaches a 375°. Fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt.
In a medium bowl, mix the lime juice, passion fruit pulp, honey, aji amarillo, chilis, salt, and pepper. Add the fish and toss to coat. Leave for 5 minutes, then toss with the corn, scallions, and tomatoes. Transfer to a serving platter and garnish with the potato chips.