Bite with Belkys: Frito misto with a passion fruit ceviche

The Chef: John Critchley
The Restaurant: Area 31 (inside the Epic Hotel)
The Dish: Frito Misto with a passion fruit ceviche

Ingredients for Frito Misto:

2 oz. of mahimahi, cut into small cubes
2 oz. calamari, cut into rings
2 oz. of rock shrimp, or other shrimp
1 oz. of egg whites, lightly beaten
1 cup of cornstarch
1 cup of rice flour
1 cup of all purpose flour
kosher salt, to taste
1 lemon, cut into wedges

Method of Preparation:

-Begin by dicing the mahimahi. Chef John says you can also use any other type of white, firm fish.

-Then, combine the fish with calamari, rock shrimp and lightly beaten egg whites.

-Next, toss the seafood in a breading mix. At the restaurant, they use a mixture of cornstarch, rice flour and all purpose flour.

-Now, deep fry in vegetable oil, drain and season with a little kosher salt.

-Lastly, squeeze a little lemon juice over the top.

Ingredients for Passion Fruit Ceviche:

3 oz. of mahimahi, cut into small cubes
1/2 cup of passion fruit puree
1/4 cup of yuzu juice
2 Tbs. of corn syrup
4 sprigs of parsley

Method of Preparation:

-Start by cutting the fish into small cubes, and then combine it with a mixture of passion fruit and yuzu juice. At the restaurant, they make the mixture with a passion fruit puree, yuzu juice, a dab of corn syrup and a little chopped parsley. Yuzu is a Japanese citrus. If you can't find it at an Asian specialty market, chef John says to use a little lemon and lime juice instead.

-Let the ceviche marinate for about 10 minutes and serve.

Serves: 1

Serving Suggestion: Organic White Wine

FOR MORE INFORMATION:

AREA 31 (inside the Epic Hotel)
270 Biscayne Blvd. Way
Miami, FL 33131
(305) 424-5234
www.area31resaurant.com

EPIC HOTEL
270 Biscayne Blvd. Way
Miami, FL 33131
(305) 424-5226
www.epichotel.com