Recipe and photo courtesy of Chef Chris Fernandez, Red Mesa Cantina, St. Petersburg, FL
Makes 4 servings
For the ceviche:
1 lb. fresh Corvina, clean diced, about ¼-inch pieces (substitute Grouper or American Red Snapper)
¼ c. fresh lime juice
¼ c. fresh orange juice
¼ c. fresh mango juice
1 ½ T. kosher salt
Place diced Corvina in a glass bowl and mix with citrus and kosher salt. Refrigerate for at least 3 hrs.
For the pickled shallots:
¼ lb. sliced thin shallots
1 habanero chili split in half
½ c. white vinegar
¼ c. water
1 bay leaf
3 peppercorns
3 whole cloves
2 T. granulated sugar
1 T. kosher salt
1 garlic clove smashed
Place shallots in an 8 oz container. In a sauce pan place garlic, spices, vinegar and water and heat just to the point of boiling, then add to shallots and let cool down at room temperature (this can be done a couple of days in advance).
For the avocado sauce:
1 large California avocado cut in half —remove the pit
The juice of 2 limes
1 serrano chili chopped
¼ c. chopped cilantro
1 t. salt
¼ t. cumin powder
Put all ingredients in a blender and puree well. Transfer to a squeeze bottle and refrigerate until use.
For the chicharron:
Go to your preferred butcher shop and get some pork cracklings (crumble in small pieces).
For the fruit:
1 large ruby red grapefruit cut into supreme (segments)
1 starfruit sliced very thin
To plate the dish: Using a 10-inch plate, place the Corvina ceviche with the juice, then surround with 6 to 8 slices of starfruit and 6 ruby red grapefruit segments. Add 4 to 6 dots of avocado sauce, garnish with cilantro leaves and crumbled chicharron, and serve with some fried corn chips on the side.