Tom Colicchio’s Passion Fruit Ceviche

  • Serves

    serves 1

  • Cook

    40 minutes


By Tom Colicchio

Published on May 3, 2016

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.


  • 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
  • 13 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


Step 1

Light a grill. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 20 minutes. Cut corn from husks and cool.

Step 2

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.

Step 3

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.

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