Name: Pat'e Palo European Brasseries From The Sea To The Table Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb firm white fish (sea bass, snapper), sashimi-grade, small dice; 1 cup fresh lime juice; 0.25 cup fresh orange juice; 1.5 tsp sea salt; 0.5 tsp black pepper, freshly ground; 0.5 cup red onion, very thinly sliced; 0.5 cup ripe mango, small dice; 1 cup ripe avocado, small dice; 0.5 cup ripe tomato, seeded and small dice; 0.5 tsp scotch bonnet or habanero, seeded and minced; 0.25 cup fresh cilantro, chopped; 2 each green onion, thinly sliced; 1 tbs extra virgin olive oil; 1 tsp lime zest; 0.25 tsp ground cumin; 0.5 tsp honey; 2 each ripe but firm plantains; 1 cup neutral oil for frying (canola, vegetable); 0.5 cup microgreens or baby arugula; 1 tsp toasted sesame seeds; 2 tbs fried capers (optional); 0.5 tsp fine sea salt for finishing; 0.5 cup canned unsweetened coconut milk; 0.5 tsp light soy sauce; 0.25 tsp liquid smoke (or smoked paprika for less intensity); 0.5 tbs lime juice; 1 tsp cornstarch slurry (1:1 cornstarch:water)

Method

Ceviche Base

Prepare and cure the fish

Pat the diced fish dry with paper towels to remove excess moisture. Place fish in a non-reactive bowl and pour the fresh lime and orange juices over the fish so it is fully submerged. Stir in the sea salt and freshly ground black pepper. Cover and refrigerate for 20–30 minutes, tossing gently once at 15 minutes. The fish should become opaque and slightly firm—taste a small piece to confirm proper 'cooking' from the citrus. Do not over-cure; 30 minutes is maximum for 1" dice.

Caribbean Salsa

Pickle the onion (brief)

While the fish cures, place the thinly sliced red onion in a small bowl with 1 tablespoon of the lime juice (from the ceviche base), a pinch of salt, and let sit for 10 minutes to mellow the bite.

Combine salsa ingredients

In a medium bowl combine the mango, tomato, seeded avocado, drained pickled onion, minced scotch bonnet (start with half the listed amount if you prefer less heat), chopped cilantro, and sliced green onion. Add the olive oil, lime zest, ground cumin, and honey. Gently fold to combine without breaking the avocado. Taste and adjust: add a touch more lime juice or honey to balance heat and acidity.

Adjust seasoning

Season the salsa with salt and pepper to taste. Keep refrigerated until plating; bring to nearly room temperature before assembling to let flavors bloom (5–10 minutes).

Crisp Plantain & Garnishes

Slice and fry plantains

Peel the plantains and cut on a bias into 1/4" slices. Heat the neutral oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry plantain slices in batches in a single layer until golden and crisp, about 1.5–2 minutes per side. Transfer to a paper-towel lined tray and immediately sprinkle with fine sea salt. Keep warm in a low oven (200°F / 95°C) while finishing the dish.

Optional fried capers

If using fried capers, pat capers dry, then fry in the hot oil for 20–40 seconds until they puff; remove with a slotted spoon and drain on paper towels.

Smoky Coconut Reduction (Drizzle)

Make the reduction

Pour the coconut milk into a small saucepan and bring to a gentle simmer over medium-low heat. Stir in the light soy sauce and liquid smoke (or a pinch of smoked paprika). Let reduce gently until slightly thickened, about 6–8 minutes, stirring occasionally so it doesn't scorch. If the sauce needs more body, whisk in the cornstarch slurry a little at a time and simmer 1–2 minutes until it coats the back of a spoon. Adjust seasoning with the lime juice. Remove from heat and cool slightly; the sauce will thicken a touch more as it cools.

Assembly & Service

Combine fish with salsa

Drain the cured fish slightly, reserving a tablespoon of the citrus for flavor if desired. Fold the cooled or room-temperature Caribbean salsa into the cured fish gently so the fish pieces remain intact. Taste and adjust salt, pepper, or lime as needed.

Plating

Arrange 3–4 crisp plantain slices on each plate as a base. Spoon a portion of the ceviche-salsa mixture gently over the plantains (about 1/3 cup ceviche per serving). Drizzle the smoky coconut reduction sparingly around and over the ceviche. Scatter microgreens, a few fried capers (if using), and a light sprinkle of toasted sesame seeds across the top. Finish with a tiny pinch of fine sea salt and a quick grind of black pepper.

Serve

Serve immediately so plantains stay crisp and ceviche remains chilled. Offer extra lime wedges at the table. The dish is best enjoyed within 30 minutes of assembly.