Colombian Ceviche with pear, fennel and mango
User Reviews
5.0
126 reviews
Excellent
-
Prep Time
30 mins
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Additional Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
8 people
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Cuisine
South American, Colombian
Colombian Ceviche with pear, fennel and mango
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Colombian ceviche with pear, fennel and mango has the faint scent of licorice, the gentle sweetness of pears and mango, and the surprising taste of Aguardiente. Take a trip to this wonderful locale with a taste of the unexpected.
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Ingredients
- 100 g haddock or other firm white fish raw
- 150 g small scallops raw, or chopped large scallops
- 150 g Shrimp raw, deveined and shelled
- 2 California Bartlett pears
- ½ fennel bulb + fronds
- 1 large mango
- 1 onion
- 3 lemons juice of
- 3 limes juice of
- ¾ cup aguardiente
- ½ bunch tarragon finely minced
- 2 tsps salt
Instructions
- Cut fish into 1-inch sized pieces.
- Rinse and dry scallops and shrimp. Combine with fish in a large bowl.
- Finely chop pears, fennel, onion and mango into small, bite-sized cubes. Add to fish and seafood.
- In a jar, combine lemon and lime juice and aguardiente. Add to ceviche.
- Top with fennel fronds, tarragon and salt. Stir gently with a spatula to combine well. Ensure fish and fruit is covered with citrus-aguardiente liquid.
- Let rest in fridge, covered, until fish has cured and flavours have melded, for at least 8 hours. Serve with plantain chips and tortilla chips.
- Best if eaten within two days.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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