Recipe: Seafood Ceviche with Kiwifruit

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


In Pyrex or other glass/ceramic flat dish, place fish and shrimp and cover with the mashed Kiwifruit, citrus juices (orange, lemon, and lime) and vinegar. Cover with saran wrap and refrigerate. The acidity will cook the seafood. Every hour, stir seafood, as well as to blend the flavors. During this process, the seafood will start to change color. The fish will become whiter and the shrimp will lose their greyish color and start becoming pink and white.

This marinating process takes about 3-4 hours.

When the fish is almost-flaky and the shrimp somewhat-pliable to a fork’s teasing, add the rest of the ingredients, except the Aji-Amarillo pepper paste/peppers and Kiwifruit for garnishing. If you are sensitive to too much spice/chili heat, add the Aji-Amarillo pepper paste/peppers in little quantities, taste test, and repeat if necessary. For the amount of seafood, we used all the Aji-Amarillo pepper paste and peppers and the Ceviche was not burn-your-palate chili hot, it was rather mild.

Mix gently. Cover with saran wrap and refrigerate again.

Check an hour later. Mix gently.
Taste Test: Ceviche is not meant to be too tart or bland. It’s just right. Taste test the heck out of it. If it is too tart, do not hesitate to take out some liquid, and conversely, if it tastes bland, add some more lime or lemon juice.

Cover with saran wrap and refrigerate again.

After an additional hour, taste test. The flavors should be blended, seafood is soft and you feel like you need something crunchy to have with it.




Epicurious had a fantastic recipe, which we used. Here’s the link:
Preparation time: 30-45 minutes.
Expertise required: This is an easy recipe, stove required for frying.
Served: Made about 7 cups of chips.


• 1 1/2 teaspoons finely grated fresh lime zest, chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 6 cups vegetable oil
• 4 green plantains (1 1/2 lb)


Spice mix: Stir together zest, salt, and cayenne.

Chips: Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 1/6 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.


Preparation time: 15 minutes.
Expertise required: This is an easy recipe, microwave required for popcorn.
Served: Made about 3 cups of popcorn.


• 1 1/2 teaspoons finely grated fresh lime zest, chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• One bag of microwave popcorn


Stir together the zest, salt and cayenne. Put popcorn in a large Ziploc bag and add spice mix. Shake well.


Preparation time: 15 minutes.
Expertise required: This is an easy recipe, stove required for boiling corn on the cob.
Served: relish is enough for 12 small sized corn on the cobs


• 12 small corn on the cob, boiled, drained
• 6 Kiwifruit — peeled, finely diced (about two cups of goodness)
• 1 cup of chopped cilantro
• 1 cup of chopped, diced jalapeno peppers. Seeds removed. We used the canned version.
• Kosher salt to taste
• 2 tablespoons lemon juice
• 2 table spoons of the spice mix used for the plantain chips


Add all ingredients, except the corn, in a bowl and mix gently. Taste Test.
Rub corn with spice mix left over from the plantain chips.
Serve relish over the corn on the cob.

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