Colombian ceviche with pear, fennel and mango has the faint scent of licorice, the gentle sweetness of pears and mango, and the surprising taste of Aguardiente.
– Haddock or other firm white fish raw
– Small scallops raw, or chopped large scallops
– Shrimp raw, deveined and shelled
– California Bartlett pears
– Fennel bulb + fronds
– Mango
– Onion
– Lemons
– Limes
– Aguardiente
– Tarragon
– Salt
In a jar, combine lemon and lime juice and aguardiente. Add to ceviche. Top with fennel fronds, tarragon and salt. Stir gently with a spatula to combine well. Ensure fish and fruit is covered with citrus-aguardiente liquid.