Add a Dash of Passion Fruit to Your Ceviche

Contrary to what one might believe, passion fruit’s name has nothing to do with emotions. The egg-shaped fruit was discovered in South America by Spanish missionaries who thought its flowers resembled “Christ’s Passion on the cross”. They recognized three nails, five wounds, a crown of horns and the Apostles all on one flower. For a while, the missionaries called it flor de las cinco llagas, which translates to “flower of the five wounds”. But since time has passed, only the word “passion” stuck.

Passion fruit prides itself on beautifully combining subtlety with intensity. Its refreshingly tart seed-filled pulp is almost always bright orange. Its edible seeds are crunchy and as black as pitch. You can use its juice as a “perfume” to elevate the aroma of any dish, as you would with other aromatics like vanilla extract and brandy.

Steven Raichlen, American culinary writer, describes the fruit to a tee in his food novel Miami Spice: The New Florida Cuisine. “Passion fruit flesh has the tartness of lime juice, the sweetness of honey, the fragrance of jasmine, and a perfumed flavor reminiscent of guava, lychee and pineapple”, he says.

Sure, passion fruit may not be the most visually-appealing fruit, but it provides a rich source of Vitamin C for a healthy immune system, beta-carotene for improved eyesight, and polyphenols that are packed with antioxidant and anti-inflammatory properties.

Passion fruit’s skin is smooth and hard when young and turns from green to purple, red, and yellow as it ages. After some time, it shrivels up so much that it looks as though the fruit is spoiling—except it’s not. When buying passionfruit, search for ones with wrinkled skins—that’s when they’re perfectly ripe and much, much sweeter. If you buy one that’s smooth, store it at room temperature until its skin begins to pucker.

PASSION FRUIT CEVICHE

Switch up the traditionally sour ceviche you’re used to by adding tangy sweetness from passion fruit.

PREP TIME: 5 mins
COOK TIME: 5 mins
TOTAL TIME: 10 mins

INGREDIENTS

•  1 pound kingfish (or any white fish of your choice), filleted
•  ½ cup diced red onion 
• 1 cucumber, diced 
• 1 seasoning pepper, minced 
• 4 cloves garlic, minced
•  ½ cup passion fruit juice
•  4 limes, juiced 
• ¼ cup vinegar
•  Pinch of salt
•  2 tablespoons julienned chadon beni

DIRECTIONS

1. Using a sharp knife, cut the fish into 2-inch thick squares.
2. In a medium mixing bowl, combine the fish, red onion, cucumber, seasoning pepper, and garlic.
3. Juice your passion fruit by rubbing the pulp through a sieve or pressing the two halves in a citrus press.
4. Whisk the lime juice, vinegar, passion fruit juice, and salt together and pour over the fish. Add chadon beni and stir gently to combine.
5. Put the ceviche back in the fridge to chill or serve it immediately.