Rémy Martin x Sobremesa: Tostones with Passion Fruit Ceviche
We’ve teamed up with Puerto Rican Chef Alejandra Ramos to create a refreshing and tropical appetizer for your next dinner party – ceviche with tostones. See full recipe below. #RemySobremesa #TeamUpForExcellence.
For the Ceviche:
2 pounds fresh firm white fish such as halibut, mahi mahi OR bay scallops, skin and bones removed and cut into ½ inch cubes
2 jalapenos or fresno chilies, thinly sliced (if available, use red and green for color in dish)
1 small red onion, diced
For the marinade:
½ cup passion fruit pulp (use frozen passion fruit like goya or Pitaya brand-thaw and whisk together until uniform before measuring)
½ cup fresh lime juice
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/3 cup full-fat coconut milk
Tostones:
Vegetable oil
4 large green plantains
Maldon salt
To serve:
3 fresh whole passion fruit
½ bunch cilantro, finely chopped
Directions:
For the Ceviche:
Prep the fish and place in a large non-reactive bowl or container. Add the jalapeños and onion.
In a separate container or measuring cup, whisk together the passion fruit pulp, lime juice, sugar, salt, and coconut milk. Pour over the fish and toss to coat. Cover and refrigerate 30 minutes and up to 3 hours.
Make the tostones (directions below).
To serve family style, arrange the ceviche in a shallow serving platter with rim. Pour the liquid over the fish. Garnish with cilantro and drizzles of the fresh passion fruit pulp with seeds. Serve alongside freshly fried tostones.
For the tostones:
Heat 3 inches of oil to 325 degrees F in a medium-sized heavy-bottom.
Peel the plantains and cut on the bias into 2” thick pieces. Fry in batches for about 2 minutes, until crisp and pale yellow. Remove from oil with a slotted spoon and drain on paper towels. Repeat with remaining plantains, adding more oil as needed.
Move oil off the heat (do not discard).
Using a tostonera (plantain press) or a glass dipped in water, smash each par-fried plantain slice until flat.
Bring oil back up to 325 degrees F.
Return the smashed plantains to the oil for 1–2 minutes or until golden and crisp. Drain on paper towels, season generously.
Learn more at RemyMartin.com/en-us/news/recipes/sobremesa
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