Hello to all. This is Cata, your private chef in the Tropical Coast. Today I want to share some relevant information on a local produce, and a recipe.

I have been a private Chef for now + 15 years. I’ve lived around! Gran Canaria, Dénia, Sicily, Palma, Madrid, Sardinia, private yachts and finally Costa Tropical, where I arrived 2 years ago. No friends around, so I contacted Costa Tropical Women and immediately felt at home, warmly welcome. If you are in a similar situation, I encourage you to contact them and enjoy their events.

Today, I bring you passion fruit, one of my preferred fruits, it is very versatile, it adds a tangy, flavoursome note to wherever you use it. Smoothies, chutneys, or how about a whisky sour with passion fruit? Ice cream, sorbets, trifle, custards, curds (the last American Ambassador’s favourite!), top a Pavlova, or simply with some yoghurt & berries.

Some nutritional facts: passion fruit is an excellent source of antioxidants, vitamin C to keep your immune system strong, and vitamin A, which boosts vision, fights infections and keeps your skin healthy. Rich in dietary fiber (when eaten with the edible seeds) called pectin, which acts as a prebiotic, nourishing the beneficial bacteria in your gut and contributing to a balanced gut microbiome.

Easiest way to eat a passion fruit, is to cut it in half, spoon in hand. But here´s my favourite recipe for foodies who enjoy cooking:

Ceviche tropical

Leche de tigre is the liquid in ceviche, so called because it´s sharp-flavoured, very potent, spicy, and bitter. Usually done with lime juice, we will use passion fruit, it´s wonderful bitter sweetness will make it very memorable.

We will need to blend, 250ml passion fruit pulp (I recommend you use a strainer, and strain out the juice), 200ml fish broth, cooled, 50 grs of white fish from the broth, 2 celery sticks, big chunk of fresh ginger (5 cm), coriander,  a tablespoon of ají amarillo paste, or some hot chile, a clove of garlic & salt. Once blended, keep in fridge until the rest is ready.

You will need fresh white fish (seabass, seabream or similar) cut in small cubes, some roasted sweet potato mash, pickled red onion, coriander leaves, cherry tomatoes and kikos (fried corn for crunch).

Plating: a dollop of mash, in the base, centered, then add on top the fish, pickled onion and coriander leaves. Around that add the leche de tigre with cherry tomatoes  cut in quarters and a few kikos. Optional, wonton strips, fried, on top. Always plate with volume! It will look fantastic.

Any questions on my WhatsApp +34 606 991 073. Also, cooking workshops! 

(Feature: Costa Women)

Keywords: Cooking, Passion Fruit, Cata

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