Hiramasa Ceviche
Pickled Mango, Mango Leche de Tigre, Citrus Kosho, Hearts of Palm, Fresh Herbs
Chef John Depierro of Señor Bear | Denver
“This is a Peruvian-style ceviche with Japanese influences. Mango has always played a big role in my cooking, being allergic to pineapple I fell in love with mango at an early age. It has a perfect balance between sweet and being slightly acidic. It always blends well into the pan-Latin cooking I enjoy to display at Señor Bear.” - Chef John Depierro
Adapted by StarChefs | May 2023
INGREDIENTS
Citrus Kosho:
130 grams citrus zest
200 grams fresno chiles
10 grams Maldon salt
200 grams mandarin pulp
50 grams lemon juice
Pickled Mango:
200 grams mango, peeled and quartered
200 grams rice wine vinegar
200 grams mirin
Mango Leche de Tigre:
1 kilogram mango, peeled and quartered
350 grams chopped white onion
250 grams ginger, peeled and chopped
300 grams lemon juice
300 grams lime juice
300 grams chopped celery
30 grams cilantro stems
450 grams agave
25 grams salt
2 serrano peppers
To Assemble and Serve:
3 ounces hiramasa fillet, diced
½ ounce white soy
1 ounce lime juice
1 ounce extra virgin olive oil
10 grams shaved white onion
6 hearts of palm
5 coins serrano chile
5 mint leaves, torn
5 Thai basil leaves, torn
5 grams cilantro stems, brunoise
Maldon salt
4 broken tostadas
METHOD
For the Citrus Kosho:
In a food processor, combine all ingredients and purée until smooth. Transfer to an airtight container and let ferment 7 days at room temperature. Refrigerate.
For the Pickled Mango:
In a saucepan over low heat, add vinegar and mirin. Cook until liquid reaches 135°F. Remove from heat and let cool. Once cooled, pour over mango and let sit 1 hour at room temperature. Refrigerate.
For the Mango Leche de Tigre:
Pass mango through a juicer twice. Transfer to a blender with all remaining ingredients and blend until smooth, working in batches if needed. Strain through a chinois. Taste and adjust seasoning if needed. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a bowl, toss fish with white soy, lime juice, ½ ounce oil, 1 ounce Citrus Kosho, and 4 ounces Mango Leche de Tigre. Transfer to the center of a serving plate. Top with onion, hearts of palm, chiles, and 6 slices Pickled Mango. Garnish with herbs. Finish with a drizzle of remaining oil and a pinch of salt. Serve with the broken tostadas, to be used as chips.
