Passion Fruit Ceviche

Post date: Sep 7, 2015 7:43:22 PM

1 lb. ahi cubes (available at Santa Monica Seafood)

1 English cucumber, peeled and cubed

salt

2 limes to yield about 1/4 C lime juice

4 passion fruit to yield about 1/2 C. passion fruit pulp

1/2 t. salt

1 clove of garlic, minced

1 jalapeno pepper, seeded and finely diced

1/4 C. cilantro chopped

1/4 C. Italian parsley, chopped

1/4 C. red onion, diced

If frozen, thaw ahi in fridge. Drain well.

Peel cucumber, leaving a few thin dark green stripes of the peel. Slice in half lengthwise. Slice lengthwise, again to yield 4 long "quartered" lengths. Try to match size of ahi cubes, chopping cross-wise. Lightly salt cucumbers and squeeze 1/2 of a lime over. Toss to release excess liquid. Drain.

Combine ahi, juice from 1-1/2 limes, passion fruit pulp, salt, garlic, and jalapeno. Toss gently to combine. Refrigerate for 15-20 minutes. Add drained cucumber.

Just before serving, add cilantro, parsley, and red onion.

Notes:

(1) Suggested by neighbor Kane after observing our bumper crop of passion fruit. First made 9/6/15 for Sally & Dave Cohen & Ginny & Patrice Lambert.

(2) Adapted from (a) Rachel, The Stay at Home Chef, (b) Copeland Marks, author, The Exotic Kitchens of Peru, and (c) recipes of Sam Gorenstein, owner, My Ceviche in Miami.

(3) Needs something red. Add either diced red bell peppers or halved cherry tomatoes. Alternatively, replace jalapeno pepper with a red chile pepper.

(4) Omit Italian parsley and replace with more cilantro. Italian parsley flavor overpowers cilantro.

(5) Try with ika squid sashimi.

(6) Add diced ginger.