Recipes Ceviche with Avocado Relish, Chipotle-Coconut Broth, Coriander Oil and Pickled Jalapeños Walt Disney World Swan and Dolphin Resort
Yield: 4 servings
2 cups white sugar
1 1/2 cups water
Mix sugar and water and bring to a boil.
Let boil for 2-3 minutes and let cool, reserve for cooking liquid.
3 cups fresh lemon juice
2 cups fresh lime juice
1 cup simple syrup
1 tablespoon salt
1/2 tablespoon white pepper
Add all ingredients together and reserve until fish is cut.
2 pounds Red Snapper or Grouper
Rinse fish off with cold water and pat dry. Remove the skin if present. Cut down the middle of the filet to remove the blood line. Cut into smaller portions so that it is easier to dice. Once diced, add the fish to the cooking liquid and keep submerged for about 30 minutes until the fish starts to look opaque and is slightly firmer.
1 tomato, deseeded and blanched, brunoise
1 avocado, brunoise
1 red pepper, remove skin and brunoise
1 red onion, brunoise
1 tablespoon minced cilantro
3 tablespoons extra virgin olive oil
3 teaspoons fresh lime juice
Salt and pepper to taste
Bring a pot of salted water to a boil, cut an “X” on the top of the tomato and blanch. Remove and place in ice water to stop the cooking process. Cut all other ingredients and combine with olive oil, lime juice and salt/pepper. Reserve for later.
Spicy Coconut Broth
1 (7 ounce can) Goya chipotle pepper
3 (12 ounce can) coconut milk
In a blender, add ¼ of the can of chipotle pepper and slowly drizzle the coconut milk in until the pepper has been blended completely. For a spicier broth, add more of the reserved chipotle pepper. For a more sweet, milder taste add more coconut milk. Season broth with salt and white pepper.
4 ounces coriander seeds
2 ounces light olive oil
Toast the seeds in a sauté pan and then add the olive oil, warming for 2 minutes. Take off the stove and allow to cool to infuse the oil. Strain and reserve for later.
4 jalapeños, deseeded and cut into thin rings
1/2 teaspoon black peppercorn
1 tablespoon kosher salt
6 ounces distilled white vinegar
1/2 cup olive oil
2 bay leaves
3 garlic cloves, sliced thin
Deseed and slice the jalapeños. Warm the olive oil; add the garlic, bay leaf and peppercorn and sauté lightly. Add the vinegar and season with salt; cook for 3 minutes and then add the jalapeños. Cook for 1 ½ minutes and then remove from the heat and allow to steep for 2 hours. Reserve for later.
Using a bowl, toss the cooked fish with the avocado relish and adjust the seasoning with kosher salt and pepper if needed. Using a plating spoon, make a small mound of fish in the middle of the bowl; about 5-6 oz of fish. Ladle 3 oz of the coconut broth around the mound, keeping it intact so that it stands straight up. Arrange a few pieces of the pickled jalapeños around the mound of fish. Drizzle some of the coriander oil around the fish and on top of the broth. Garnish with micro cilantro.