Amberjack Ceviche with Cherry Tomato Puree

To prepare the amberjack ceviche with cherry tomato puree, you will need to use frozen fish. Take the amberjack fillets 1, remove the skin by sliding the knife blade between the flesh and the skin itself. Then remove the central part, the darker blood area 2. This indeed is not ideal for raw preparation (you can use it for a cooked preparation). This way you will also remove the part with the bones and will not have to debone the fillet. Then trim the parts of the fillet you are going to use to have a clean and precise preparation also in terms of aesthetics. Now cut the fish into 3/4 inch x 3/4 inch 3 cubes.

Pour ice, water 4, and two pinches of fine salt 5 into a bowl. Add the amberjack cubes 6 and stir the bowl for a couple of minutes. This way the fish will absorb the salt well, and by cooling down, the flesh will harden slightly, becoming more crunchy.

At this point, the fish will be whiter, so pick up the cubes with tongs, transfer them to a tray lined with paper towels, and gently dry them 7. Move on to the marinating: in a small bowl, season the amberjack cubes with hand-pressed lime juice 8, then add fine salt 9.

Mix 10 and let marinate for 5-6 minutes, the time needed to work on the cherry tomato puree. Blend the yellow cherry tomatoes with a blender or an immersion mixer 11 to reduce them to a puree 12.

Sift the obtained puree into another bowl 13; season with a pinch of salt 14 and mix 15.

Repeat the same procedure for the green and red cherry tomatoes, placing the purees in 3 different bowls 16. Now you can take care of the ingredients for the seasoning: take the red bell pepper, remove the internal white filament, and cut it into very small cubes 17; do the same for the rocoto 18.

and the Tropea onion 19. Transfer the onion to a bowl 20 along with the cubes of bell pepper and rocoto 21.

Grate the lime zest 22, then peel it alive 23 and separate the segments 24.

Chop the lime segments 25 and add them to the seasoning 26. Add the chopped mint and grated lime zest 27.

Salt and season all the chopped ingredients with plenty of oil 28. Remove the amberjack cubes from the marinade and transfer them to another bowl, then season them with oil 29. Now everything is ready, it's just time to plate. In a deep plate, place the cherry tomato purees side by side 30, lightly tap the base of the plate with the palm of your hand so that they distribute evenly across the bottom.

Place 4 fish cubes for each portion 31 and garnish them with a spoonful of the previously prepared chopped mix 32. Retrieve some of the dressing oil and place it on each bite. Garnish with mint leaves, and your amberjack ceviche with cherry tomato puree is ready to be served 33.