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Colombian Ceviche with pear, fennel and mango
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. Take a trip to this wonderful locale with a taste of the unexpected.
Servings 8 people
Ingredients
- 100 g haddock or other firm white fish raw
- 150 g small scallops raw, or chopped large scallops
- 150 g shrimp raw, deveined and shelled
- 2 California Bartlett pears
- ½ fennel bulb + fronds
- 1 large mango
- 1 onion
- 3 lemons juice of
- 3 limes juice of
- ¾ cup aguardiente
- ½ bunch tarragon finely minced
- 2 tsps salt
Instructions
- Cut fish into 1-inch sized pieces.
- Rinse and dry scallops and shrimp. Combine with fish in a large bowl.
- Finely chop pears, fennel, onion and mango into small, bite-sized cubes. Add to fish and seafood.
- 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.
- Let rest in fridge, covered, until fish has cured and flavours have melded, for at least 8 hours. Serve with plantain chips and tortilla chips.
- Best if eaten within two days.