Colombian Ceviche with pear, fennel and mango
User Reviews
5
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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
Description
Colombian Ceviche with Pear, Fennel, and Mango features a mix of raw firm white fish, scallops, and shrimp cut and combined with diced pears, fennel bulb, onion, and mango. The mix is immersed in a marinade made from lemon and lime juice mixed with aguardiente.
This liquid cures the seafood and fruit pieces over at least eight hours in the refrigerator, melding the savory seafood with the sweet and crunchy textures of the fruit and fennel. Topped with minced tarragon, fennel fronds, and salt, the ceviche boasts a fresh complexity of flavors and textures.
The ceviche is typically served chilled alongside crispy plantain and tortilla chips, creating textural contrast and enhancing the eating experience. The dish is best consumed within two days to enjoy peak freshness.
Ingredients
- 100 g haddock raw, or other firm white fish
- 150 g scallops raw, or chopped large scallops, small size
- 150 g Shrimp raw, deveined and shelled
- 2 bartlett pears California
- ½ fennel bulb
- ½ fennel fronds
- 1 Mango large
- 1 onion
- 3 lemon juice of, plural
- 3 lime juice of
- ¾ cup aguardiente
- ½ tarragon finely minced, bunch
- 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.
User Reviews
Overall Rating
5
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