Vermillion Snapper Ceviche with Canary Melon, Avocado Puree and Papadam

Category: 
Main Courses
Seasons: 
March, April, May, June, July, August

Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir
Photography by Knoxy

We have to make a concerted effort to keep the menu light and cooling over the summer—not only because it’s hot outside, but because our tiny little restaurant heats up inside pretty quickly even with our multiple air conditioners cranking out cool air. This dish is a good example of what we like to think of as “hot weather food,” with cooling melon, chilies and lightly cured Gulf vermillion snapper (or red snapper will work perfectly). It’s sweet, spicy, acidic and a touch fatty with the avocado—just delicious!

Suggested wine pairing: Nikolaihof Grüner Veltliner “Hefeabzug” Wachau, Austria, 2011

Super easy

Vermillion Snapper Ceviche with Canary Melon, Avocado Puree and Papadam

Ingredients

For 4 Person(s)

Cream

  • 1 canary melon, peeled, seeded and cut into ½-in. dice
  • 1/2 cups fresh lime juice
  • 8 ounces fillet of vermillion snapper, thinly sliced
  • 1 ripe avocado
  • 3 serrano peppers, seeded and stemmed
  • 1 orange, juiced
  • Salt and pepper, to taste
  • Papadam (chickpea flour crisps available at Indian markets)
  • Pickled shallots and Thai basil leaves and flowers, to garnish

Vermillion Snapper Ceviche with Canary Melon, Avocado Puree and Papadam Directions

  1. Puree ¼ of the melon chunks with the lime juice and use the mixture to marinate the snapper for 10 to 15 minutes.
  2. In the meantime, combine the avocado, serranos and orange juice in a blender and blend until smooth. Strain the marinade from the snapper and combine it with the avocado puree and season with salt and pepper.
  3. Mix the snapper with the avocado puree.
  4. Place the papadam crisps onto 4 plates, top each with some of the snapper mixture and garnish with the rest of the melon chunks and the pickled shallots and Thai basil leaves and flowers.

Top