 | Red Snapper CevicheChef Kwame Williams of Pleasantdale Chateau | Montclair, NJ |
This dish reimagines classic ceviche through a Caribbean lens, blending tropical The Perfect Purée of Napa Valley Soursop Puree with fresh lime and grapefruit for a bright yet softly rounded acidity. The natural sweetness of the soursop highlights the snapper’s delicacy, while avocado and cassava chips add richness and crunch. It’s a light, refreshing expression of summer flavor that bridges the Caribbean and Latin America.
Ingredients for Leche de Tigre Base:
• juice of 3 limes (about 90 milliliters)
• juice of ½ white grapefruit (about 90 milliliters)
• 6 oz. The Perfect Purée Soursop Puree, thawed (equal to combined lime + grapefruit juice)
• 1 small scallion, roughly chopped
• 2 tbsp. cilantro stems
• ½ small Scotch bonnet, finely minced, or to taste
• salt, to taste
Ingredients for Ceviche:
• 6 to 7 oz. fresh snapper (1 fillet), diced into ½-inch pieces
• 2 tbsp. finely chopped red onion
• 1 tbsp. finely chopped cilantro leaves
• 1 tbsp. finely diced cucumber or melon balls (optional)
• 1 tbsp. small mango balls or fine dice (optional)
To Assemble and Serve:
• ½ ripe avocado, sliced or used as a shallow bowl
• cassava or plantain chips
• cilantro sprigs
• thinly sliced red onion (optional)
• reserved Leche de Tigre, for drizzling
Method for Leche de Tigre:
In a blender, combine lime juice, grapefruit juice, The Perfect Purée Soursop Puree, scallion, cilantro stems, Scotch bonnet, and a pinch of salt. Blend until smooth, then strain through a fine mesh sieve. Chill until ready to use.
Method for Ceviche:
In a mixing bowl, combine diced snapper, red onion, and cilantro. Pour over enough Leche de Tigre to coat generously (about ½ cup). Marinate for 5 to 7 minutes, just until the fish turns opaque.
To Assemble and Serve:
Slice an avocado half and gently press to fan open, or scoop out slightly to form a shallow bowl. Spoon the ceviche into the avocado. Garnish with cucumber and/or mango balls, cilantro sprigs, and a few thin slices of red onion. Drizzle with reserved Leche de Tigre and serve immediately with cassava or plantain chips for crunch.