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Fire and Ice Cobia Ceviche

1

Cobia’s firm bite holds up well against citrus, which makes it a perfect choice for ceviche. This recipe combines a spicy, orange-lime ceviche with pear granita, aka Italian-style crushed ice. If you don’t have pears, we don’t see why apples wouldn’t work. Or you could just skip the ‘ice’ and go straight for the ‘fire’.

Ingredients:

For the Asian Pear Granita:15 Asian pears, peeled and cored,2 oz grated ginger,1 quart water,1 cup simple syrup (store bought, or homemade – see note below),4 oz white soy,4 cups orange juice For the Cobia Ceviche:3 oz thinly sliced Cobia,Sea salt to taste,1/2 teaspoon thinly cut chives,1/2 teaspoon small diced jalapeño,1/4 shaved red onion,1 oz lime juice,1 oz orange juice,1/2 teaspoon shaved cilantro

How to Prepare:

1.For the granita: Place all ingredients in the blender, freeze, and crush before serving.

2.For the ceviche: Place all ingredients in a bowl and let marinate for 3-5 min.

3.When ready to assemble, place crushed granita on a cold plate, top with ceviche (without the juices), and serve immediately. Enjoy!

4.Note: To make a simple syrup: combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil. It will appear grainy at first, and then cloudy. The syrup will turn totally clear when ready. Let cool before incorporating with any other ingredients.

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