Snapper Ceviche / Watermelon / Candied Serrano Pepper / Hearts of Palm
For the Ceviche
4oz Diced Snapper or Other White Fish
1 teaspoon Grapefruit Juice
1 teaspoon Lime Juice
1 teaspoon Orange Juice
¼ teaspoon Fresh Chopped Cilantro
¼ teaspoon Chives
½ teaspoon Diced Yellow Bell Peppers
To Taste Salt
To Taste Pepper
2 Tablespoons Small Diced Watermelon
1 Tablespoon Shaved Hearts Of Palm
In a large bowl mix all of the above ingredients together. Season with salt and pepper to Taste.
For the Candied Serrano Peppers
4 each Serrano Peppers
½ cup Sugar
½ cup Water
Wash the Serrano Peppers under cold water. Slice them in half and remove all seeds and white membranes.
Using a sharp knife cut the Serrano peppers into very thin strips.
Place the Sliced Peppers into a shallow Saucepot and cover with cold water just until Submerged. Bring the Pot to a boil.
Strain the peppers and rinse under cold water until completely cooled.
Repeat steps 4and 5 Once more.
Combine the sugar and water in a small saucepot and bring to a simmer until all the sugar has been dissolved creating simple Syrup. Let chill to room temperature.
Add the twice-blanched Serrano peppers to the simple syrup and bring to a simmer for 1 minute. Let Cool to room Temperature.
Drain the peppers from the simple syrup and evenly spread them out onto a parchment lined Sheet pan. Bake at 200 Degrees for 2 hours or until crispy.
For the Plantain Chips
2 each Green Plantains
1 each Zested Lime
To Taste Salt
2 Cups Canola Oil
Heat the oil to 300 degrees using a fryer or a large saucepot.
Remove all of the green flesh off of the plantains using a peeler. Place the peeled plantains in water to keep them from turning brown until ready to slice.
Using a sharp Knife or Mandolin slice the Plantains into Long thin strips and move them to a paper towel drying them off.
Working in batches fry them in the oil for about 4 minutes moving them around in the oil so they are cooked evenly.
Place them onto Paper towels and season immediately with salt and lime zest.
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