Posts tagged "coconut"

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Recipe Coconut & Lilikoi Ceviche

September 14th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe Coconut & Lilikoi Ceviche”

Recipe: Coconut & Lilikoi Ceviche

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort Hualalai, Kailua Kona, Hawaii 

Yield: 20 – Servings 30gr Fish 10gr avocado, 20 gr marinate

Ingredients

500 grams Opakapaka fish (bright pink snapper) 

200 grams avocado

150 grams fresh squeezed lime juice

15 grams fleur de sel,

300 ml. fresh coconut water 

45 grams Hawaiian rum 

20 grams agave

10 grams organic Aji Amarillo chili paste 

5 grams cilantro

50 grams lilikoi, fresh pulp only

Method

1. Clean fish, removing belly and blood. Cut fish into ½-inch cubes. Set aside. 

2. Cut avocado into ¼-inch cubes; preserve in lime juice and fleur de sel. (Add some Lime juice extra to preserve the Avocado)

3. To prepare marinade, filter fresh coconut water through fine cloth. Add lime juice, rum, agave, lilikoi and fleur de sel. Whisk until salt dissolves.

4. Place fish in marinade for at least 2 hours. 

5. To serve, strain fish; dress with cilantro, fresh lime juice and strained avocado. (Add a fresh squeeze lime juice extra to finish)

6. Top with some fleur de sel and some of the marinade. (add a small pinch of fleur de sel extra) Note: Should be served in a half fresh coconut with some fresh potato chips but would be best using Okinawan purple potatoes. 

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