Appetizer

Ceviche Rojo with Crispy Corn Tostada, Pomegranate & Cilantro Oil

Name: Ceviche Rojo with Crispy Corn Tostada, Pomegranate & Cilantro Oil
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 oz sashimi-grade snapper or halibut, diced into ½-inch cubes; 6 oz wild shrimp, peeled & cut into ½-inch pieces; Juice of 4 large limes (about ¾ cup); 1 habanero chile, charred & cored; ¾ cup fresh pomegranate arils; 3 tbsp pomegranate molasses; 2 tbsp cilantro (chiffonade) + 1 cup cilantro leaves for oil; 2 tbsp neutral oil; 1 garlic clove, sliced paper-thin; 4 small corn tortillas (or 4 pre-made tostada shells); Oil for frying (neutral, 2 cups); 1 ripe avocado; 1 tbsp crema Mexicana; ¼ tsp fleur de sel; White pepper, sea salt

Ultra-fresh snapper and shrimp cured in fresh lime juice until opaque, folded with charred habanero, pomegranate arils, and micro cilantro. The mixture crowns a hand-fried corn tostada shell, finished with pomegranate molasses oil, crispy garlic threads, and a quenelle of avocado mousse—a study in precision, color, and layered acidity.

1370cal 28gprotein 30gcarbs 129gfat 35min prep 15min cook 4serves

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