Fish on Friday: Alma Cocina recipes

Check out the following recipes from Chef Chad Clevenger!

Scallop Ceviche

Take scallops and cut to desired size then submerge in lime juice for 10 mins. Dice a ½ cucumber without seeds and mix with avocado pieces, hearts of palm slices(if available), and slivers of red onion. Finish with avocado oil and cilantro

Fermented Passion-fruit Puree (1.5 qts)


To start this process- Thaw one tub of passion fruit puree and mix with

  • 2 oz of Agave
  • 1 oz of lime

Place in a dated/labeled mason jar or cambro then cover with a dark napkin. Place in the cabinet of the liquor room and shake daily as well as burping the container. It's ready after 5 days.

  • 2 cup Fermented passion fruit
  • 1 ea Yellow tomato
  • 1 ea Habanero
  • 2 Cup Orange Juice
  • 1 oz Lime Juice
  • 2 oz Agave
  • TT Salt

METHOD: Place all ingredients in blender until smooth. Strain through chinois