Amberjack Ceviche with Cherry Tomato Puree

Ceviche is a traditional dish from South American cuisine, particularly from Peru, which consists of raw fish marinated in citrus. I will suggest a variant with an Italian touch by adding a puree of fresh and flavorful cherry tomatoes.

Ingredients for the amberjack ceviche:

• 300 g fresh amberjack, diced
• Juice of 2 limes
• Juice of 1 orange
• 1 fresh red chili, finely chopped (optional)
• 1 small red onion, thinly sliced
• Salt to taste
• Black pepper to taste
• Chopped fresh cilantro (or, for an Italian taste, parsley or basil)

Ingredients for the cherry tomato puree:

• 200 g ripe datterino tomatoes
• 1 clove of garlic
• Extra virgin olive oil
• Salt

Preparation

1. Start by preparing the ceviche. In a bowl, combine the amberjack dices with the lime juice, orange juice, chili, red onion, salt, and pepper. Mix well to ensure the flavors blend together.
2. Cover the bowl with cling film and let it marinate in the refrigerator for at least 30 minutes. The fish will “cook” in the acidity of the citrus.
3. Meanwhile, prepare the cherry tomato puree. Wash the cherry tomatoes and cut them in half.
4. In a small pan, add a drizzle of extra virgin olive oil and the peeled garlic. Lightly fry and then add the cherry tomatoes.
5. Cook the cherry tomatoes over medium heat until they break down, creating a sauce. Adjust with salt and if you prefer, pass everything through a sieve for a finer consistency.
6. Once the fish is marinated, remove it from the fridge and drain off any excess liquid.
7. Plate the amberjack ceviche by laying it on a bed of cherry tomato puree, either cold or at room temperature, and sprinkle with chopped fresh cilantro (or parsley/basil).
8. Serve immediately to enjoy the ceviche while it’s fresh.

Curiosity

Ceviche has a fascinating history linked to different cultures and traditions. The method of “cooking” through the acidity of citrus was already known to the ancient Inca peoples, who used the juice of local sour fruits. Today it is considered a national dish in Peru and is appreciated all over the world for its freshness and lightness. With the addition of Italian elements like the cherry tomato, it creates a perfect example of culinary fusion.