A while back, I was collecting recipes from winning teams of an Iron Chef competition I helped judge where the secret ingredient all the teams had to use was kiwi. Here’s another recipe of a dish I loved: Seafood Ceviche with Kiwifruit, with sides of spiced plantain chips, chili popcorn, and corn on the cob with Kiwifruit-Jalapeno relish. Following is a little more about the delicious dish from the team:
Seafood Ceviche with Kiwifruit
Ceviche is a common seafood dish that is native to many south and Central American countries. Seafood is marinated in a tangy citrusy juice, and the seafood cooks in the acidity of the juice. The kiwi was integrated in the citrus juice mix and also diced in as a component in the ceviche for a unique crunch.
Seafood Ceviche with Kiwifruit (Recipe courtesy of Maryum Khwaja, Muhammad Umer Alam, and Mahjabeen Raza)
Preparation time: 1 hour to prepare, with 5-6 hours to refrigerate and let sit seafood.
Expertise required: This is an easy recipe, no stove required.
Served: About 50 people had a cup each.
• 3 pounds of fresh, deboned, thinly sliced firm fish. We used Flounder, but traditionally red snapper is used for Spanish Ceviche. Flounder worked really well. Cut into 1 inch cubes, or ask the fishmonger and he/she will dice it to perfection.
• 3 pounds of fresh, cleaned (with tails on) medium sized shrimp. We chose to keep the shrimp whole, but shredded or chopped shrimp is fine too.
• 8 cups of fresh orange juice (with pulp)
• 3 cups of fresh lemon juice
• 3 cups of fresh lime juice
• 1 cup of white vinegar
• 5 pounds of Kiwifruit 4 lbs- peeled and diced , 1 lb mashed (for citrus juice)
• 2-3 Kiwifruit – peeled and sliced, for garnishing on top of the Ceviche
• 4 medium onions – diced
• 4 medium tomatoes – diced
• 1 bunch of fresh cilantro – finely chopped
• 1 medium bottle of Aji-Amarillo pepper paste
• 1 can of Aji-Amarillo peppers – diced
• Kosher salt – to taste