Recipe by Chef Kyle Kawakami, Maui Culinary Academy instructor
Ceviche
- 1/2 lb. Hawai‘i Island pole-caught ono (wahoo), diced
- 1/4 c. red bell pepper, diced
- 1/4 c. yellow bell pepper, diced
- 1/4 c. red onion, diced
- 1 jalapeño, minced
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 2 Tbsp. honey
- kosher salt, to taste
- fresh cracked black pepper, to taste
Crisp Platacone Chip
- 2 green plantains, peeled and cut in 1″ pieces
- 1/2 gal. canola oil, for deep frying
- kosher salt, to taste
Chipotle Sour Cream
- 8 oz. sour cream; 7 oz. canned chipotle
- peppers in adobo sauce, minced
Technique
Mix ceviche ingredients well and chill 1 hour to allow flavors to blend and citric acid to start cooking the fish. Blend chipotle sour cream ingredients. Heat oil in heavy pot to 350°. Fry plantain chips 2–3 minutes, until golden brown, then remove and drain on paper towel. Place plantain on cutting board and use a spatula to press plantain chip flat. Fry again until crisp, 3–5 minutes. Drain and season with salt.
Plate
Spread chipotle sour cream on each platacone and top with 1 Tbsp. of ceviche mixture. Garnish with microgreens or chopped fresh cilantro.
