Fire and Ice Cobia Ceviche

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:

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

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

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

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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