Miami-Style Ceviche with Spicy Taro Chips
Chef Sean Brasel of Touch Catering Miami, FL
Adapted by
January 2008

Yield: 12 Servings


    Pickled Mango and Red Onion:
  • ¾ cup rice wine vinegar
  • 1/3 cup sugar
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon Tabasco Habanero Sauce
  • 1 small red onion, julienned
  • 1 small mango, peeled and julienned

  • 1¼ pounds very fresh mahi mahi, cleaned
  • 2 Tablespoons Tabasco Chipotle Sauce
  • ½ cup freshly squeezed key lime juice
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup muscatel vinegar
  • 1 cup brunoise fennel
  • 1 cup thinly sliced scallions
  • ¼ cup chopped chives 
  • 1 teaspoon sea salt
  • 1 Tablespoon chopped cilantro
  • 1 ½ cups Pickled Mango and Red Onion

    Taro Chips:
  • 1/3 cup Kosher salt
  • 1 Tablespoon Tabasco Sauce
  • 1½ teaspoons paprika
  • 8 ounces taro root, peeled
  • Canola oil, for deep fryer
    Avocado Froth:
  • 7 ounces freshly squeezed lime juice
  • 3 medium cloves garlic, peeled
  • 1 cucumber, peeled and seeded
  • 1 medium jalapeño, seeds removed
  • 3 tomatillos, husks removed
  • 3 avocados, peeled and pitted
  • 2 teaspoons Tabasco Sauce
  • 1 cup water
  • ¼ cup muscatel vinegar
  • 1½ teaspoons sea salt
  • 1 Tablespoon chopped cilantro
  • ½ cup chopped scallions


For the Pickled Mango and Red Onion:
Combine vinegar, sugar, red pepper flakes, and Tabasco in a small sauce pot over medium heat. Bring to a boil. Remove from heat and add onions. Set aside to cool for 1 hour. Add mango and pickle for 30 minutes. Drain pickling juice and set aside mango and onion.  

For the Ceviche:
Cut fish into ¼-inch cubes. Put fish, Tabasco, lime juice, lemon juice, and vinegar in a medium bowl. Fold in remaining ingredients until well blended. Set aside in refrigerator for 2 hours.  

For the Taro Chips:
Preheat oven to 200º F. Sprinkle salt in a pie pan and drizzle with Tabasco sauce. Do not mix. Put in oven for 15 minutes or until dry. Remove from oven and sprinkle with paprika. Use a spoon to break up the salt clumps until granular. Preheat oil in deep fryer to 350º F. Slice taro root paper thin and fry until golden and crisp, for 2 to 3 minutes. Drain on paper and sprinkle top side with Tabasco salt. 

For the Avocado Froth:
Combine all the ingredients in a blender. Blend on high until frothy.

To Assemble and Serve:
Spoon Ceviche into a bowl or glass. Add Avocado Froth over top and around Ceviche; garnish with Taro Chips around edge.


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