Lime juice is usually the sour staple in a ceviche, but James Beard award-winning chef Tom Colicchio also adds a dash of passion fruit to create a boldly refreshing summer appetizer. Crunchy potato chips bring contrast to the tender fish.
Featured in: Tom Colicchio on What Makes Great Seafood
- 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
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.