Onaga Snapper Ceviche Recipe
Servings: 8–10 | Prep Time: 30 minutes plus 45 minutes to marinate fish
- 2 pounds onaga (red snapper) cut into
- ½” dice
- 2 cups fresh lime juice
- 8 ounces fingerling potatoes
- 2 ears fresh corn, kernels blanched and cut off the cob
- 1 cup Hawaiian chili water
- ¼ cup fresh cucumber juice
- ⅛ cup mango purée
- 3 tablespoons aji amarillo
- ½ cup coconut milk
- 1 cup olive oil
- salt & cracked pepper, to taste
- 4 ounces red onions, sliced as thinly as possible
- 2 ounces cilantro, minced
- 6 ounces English cucumber, sliced
- 3 Fresno chilis, seeded and finely diced, or to taste
- 2 tablespoons tobiko (orange flying-fish roe), optional
- Pinch or 2 of micro cilantro, optional
PROCEDURE: Marinate fish in lime juice in a nonreactive bowl for 45 minutes. Refrigerate.
Blanch potatoes until tender, about 5–7 minutes. Peel potatoes and slice into small rounds. Stir in 1 cup lime vinaigrette (See recipe at right.) and marinate for 1 hour. Drain in colander.
In blender, pulse mango purée, aji amarillo, and coconut milk. On low speed, slowly drizzle in olive oil until emulsified. Season with salt and cracked pepper.
Thoroughly drain the snapper and combine with red onions, cilantro, cucumbers, and Fresno chilis. Add the coconut-mango dressing and toss gently to combine. Garnish with the potatoes, tobiko and micro greens.
Hawaiian Chili Pepper Water
- 1 hot chili pepper, bruised
- 24 ounces water
- 1 garlic clove, bruised
- 1 teaspoon salt
Place all ingredients in a mason jar and shake until salt dissolves. Store in refrigerator for up to 1 month.
Lime Vinaigrette from Flavors of the Southern Coast, Cooking with Tommy Bahama by Rick Rodgers
- ⅔ cup vegetable oil
- 2 tablespoons fresh lime juice
- 2 teaspoons Creole mustard, or Dijon
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Process all ingredients in a blender for 15 seconds.
“I’ve loved ceviche for as long as I can remember, but the best I have ever had is made in the Peruvian style, with fresh corn, pickled vegetables, aji amarillo and poached potatoes. This version features the basic Peruvian preparation with a bit of Hawai‘i in the form of chili-pepper water. It’s the best of both worlds.”
—Executive Chef Jason LaMotte