Sea bass and shrimp ceviche with serrano peppers, mango, smoked tomatoes and crispy banana chips

Ingredients:

Ceviche

• 0.5 kg fresh sea bass or pink sea bass, skin removed, cut the fish in half lengthwise, then cut into small cubes
• 12 large cooked shrimp, peeled, deveined and cut in half
• 0.5 cup freshly squeezed lime juice
• 0.5 cup freshly squeezed orange juice
• 1/4 cup finely chopped cilantro, plus some leaves for serving
• 1 - 2 serrano peppers, finely diced
• 1 small ripe mango, peeled and pitted, halved and finely diced
• 1 tbsp olive oil, plus extra for serving
• 1/4 cup pickled red onion, for serving; see recipe below
• Lime zest for garnish
• Crispy banana chips for filing

Cold smoked grape tomatoes

• 2 cups grape tomatoes
• 1 cup of rapeseed oil

Pickled red onions

• 1.5 cups red wine vinegar
• 2 tablespoons of sugar
• 1 tsp. mustard seeds
• 1 small red onion, thinly sliced ​​into half rings

Preparation:

1. Place the fish and shrimp in a large bowl. Pour in the lime and orange juice, stir, and let sit for 30 minutes. Then drain.
2. Add to fish and shrimp smoked tomatoes, cilantro, onion, chili pepper, mango, salt and pepper and mix everything gently. Drizzle with olive oil and mix again.
   
   

   Cold smoked grape tomatoes

   
   Place a handful of hot coals in the bottom of the smoker. Sprinkle them with hickory chips. Place a tray of ice on the bottom grate. Place the smoking grate above it. When the smoker reaches 100°F (38°C), drizzle the tomatoes with canola oil, season with salt and pepper, and toss. Place them on the top grate, close the smoker, and smoke for 10 to 20 minutes, depending on how smoky you like them.
3. Transfer the ceviche to a serving platter or divide among individual plates. Drizzle with a little more olive oil and garnish. pickled onions, lemon zest and banana chips.
   
   

   Pickled red onions

   
   In a small saucepan, combine vinegar, sugar, mustard seeds, and 1 tablespoon of salt. Bring to a boil and simmer for 1 minute, until the salt and sugar are completely dissolved. Pour into a small bowl and let cool for 10 minutes. Then add the onion and stir. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.