msc_ecolabel

Raspberry passion fruit ceviche

Prep time 0 mins
Cooking Time 60 mins
Serves 4
Chef Elia Herrera-Los Colibris

Recipe By

Chef Elia Herrera Los Colibris (Toronto)

  • 12 oz. MSC certified halibut, cut in small to medium cubes
  • 1 serrano pepper, sliced
  • 2 scallions, sliced
  • 1/2 pint raspberries, cut in half
  • 3 passion fruits, flesh scooped out
  • 1/3 bunch cilantro, chopped
  • 3 ½ tbsp lime juice
  • 3 ½ tbsp passion fruit juice
  1. Combine the lime juice, passion fruit juice and fruit, add the halibut and let it cure for 1 hour in the refrigerator.
  2. Add the cilantro, scallions, raspberries, serrano pepper; add salt and black pepper to taste.
  3. Serve with fried tortillas chips (totopos) or fried taro chips.

Ingredients

Method

  • 12 oz. MSC certified halibut, cut in small to medium cubes
  • 1 serrano pepper, sliced
  • 2 scallions, sliced
  • 1/2 pint raspberries, cut in half
  • 3 passion fruits, flesh scooped out
  • 1/3 bunch cilantro, chopped
  • 3 ½ tbsp lime juice
  • 3 ½ tbsp passion fruit juice
  1. Combine the lime juice, passion fruit juice and fruit, add the halibut and let it cure for 1 hour in the refrigerator.
  2. Add the cilantro, scallions, raspberries, serrano pepper; add salt and black pepper to taste.
  3. Serve with fried tortillas chips (totopos) or fried taro chips.
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