Tom Colicchio’s Passion Fruit Ceviche

Ingredients

• 2 ears corn, cleaned
• 2 oz. fingerling potatoes, sliced thinly
• Canola oil, for frying

Kosher salt and freshly ground black pepper

• 1 (2-lb.) red snapper, filleted, skin removed, cut into 2-inch pieces
• 1/3 cup fresh lime juice

¼ cups fresh ripe passion fruit pulp

• 1 tbsp. honey
• 2 tsp. aji Amarillo paste
• 2 fresh serrano chilis, seeds removed, minced
• 3 scallions, sliced thinly on the bias
• 8 heirloom baby tomatoes, halved lengthwise

Directions

1. Light a grill. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 20 minutes. Cut corn from husks and cool.
2. Heat about 4-inches oil in a heavy-bottomed pot until it reaches a 375°. Fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt.
3. In a medium bowl, mix the lime juice, passion fruit pulp, honey, aji amarillo, chilis, salt, and pepper. Add the fish and toss to coat. Leave for 5 minutes, then toss with the corn, scallions, and tomatoes. Transfer to a serving platter and garnish with the potato chips.