CEVICHE DE LA PASION

Drinks Luis Cabrera (margarita) / Bites Mariana Roja (ceviche) / Photography Manja Wachsmuth

	FOR THE SAUCE
	1 tablespoon canola oil
	½ small red onion, sliced
	50g mango, diced
	½ tablespoon finely chopped ginger
	100g passionfruit pulp
	100ml orange juice
	1 dried habanero (or use 4 dashes Tabasco sauce)
	15g fresh coriander
	30ml fresh lime juice
	FOR THE CEVICHE
	60g pineapple, finely diced
	¼ cup lime juice
	400g tarakihi or trevally fillets, diced
	½ medium-sized red onion, diced
	20g finely chopped coriander
	dash of olive oil
	edible flowers, to serve
	coriander leaves, to serve

1.	FOR THE SAUCE
2.	Add the oil to a hot pan.
3.	Set aside a little of the onion for plating, then add the rest to the pan along with the mango, ginger and passionfruit and fry gently.
4.	Incorporate the orange juice and cook until reduced to half the volume.
5.	Take off the heat and add the habanero, coriander, lime juice and season to taste.
6.	Blend until smooth (remove the habanero before blending for a mild to medium heat, or blend it in for hot to very hot).
7.	FOR THE CEVICHE
8.	Roast the pineapple in a hot pan until caramelised.
9.	Just before taking it out, add some salt and a dash of lime juice, then allow to cool.
10.	In a bowl, mix the rest of the lime juice with a pinch of salt and the fish.
11.	Add the rest of the ingredients and mix evenly, taste and add more salt if needed.
12.	Add about half the sauce and mix through.
13.	To serve, spoon the rest of the sauce into the bottom of a dish, pile the ceviche on top and garnish with the reserved sliced onion, edible flowers and coriander leaves.