Mixed ceviche with green banana and Fumage salt with spicy aji
For 2 persons.
Salt with Chili Pepper Fumage.
200 gr. of white fish (it can be snook, dorado, corvina or grouper).
150 gr. of fresh, peeled and cleaned shrimp.
100 gr. of cooked octopus, preferably the tips of the tentacles.
2 green bananas.
¼ cup freshly squeezed and strained lemon juice.
1-2 tbsp. of yellow chili paste.
1 small red onion.
2 red sweet peppers.
Fresh coriander stalks.
5 garlic cloves, peeled.
1 tsp. of fresh striped ginger.
Black Pepper Fumage.
Peel the bananas and cut into pieces of approx. 5 cm. Heat the vegetable oil over medium high heat in a cauldron and fry the banana pieces for about 3 minutes. Remove and place it on absorbent paper.
A lemon squeezer lined with Envoplast can be used to make the basket shape. The pre-fried piece of banana is placed in the juicer and carefully pressed until it has the shape of a small basket. When you have all the baskets ready, put a little mineral water, salt and the crushed garlic in a bowl. Dip each basket in the water with garlic and salt, being careful not to deform them. Remove and drain well.
Heat the oil over high heat and fry the baskets, taking care not to burn them, they will be ready when they stop bubbling in the oil. Remove and place it on absorbent paper. Grind some Sal Fumage with Chili Pepper on the baskets. Reserve.
Cut the fish into small cubes of about 1.5 cm. Put mineral water and ice in a small bowl, add 1 teaspoon of salt and place the fish cubes inside. Remove after 5 minutes and strain without leaving ice on the fish. Reserve.
Sauté the shrimp for 1 minute in boiling water with a little salt. Immediately place in a small bowl with water and ice to stop cooking. Reserve.
Cut the octopus into small pieces, saving the tips of the tentacles for decoration.
Cut the red onion into very fine julienne strips of a maximum length of 3 cm. Do the same with the sweet pepper. Cut the coriander stalks as finely as possible. Reserve.
Rub a peeled garlic clove in a medium bowl, discard the garlic. Add the fish, shrimp and octopus. Grind Sal Fumage with Chili Pepper and Black Pepper Fumage on the bowl and mix well. Add the red onion and the sweet pepper, leaving a little of both to decorate. Add the grated ginger, yellow chili paste, lemon juice, two tablespoons of coriander stalks, and a tablespoon of olive oil. Mix well and correct the seasoning.
Serve the ceviche inside the crunchy banana baskets. Garnish with the octopus tentacles, the onion julienne strips and sweet pepper.