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Home > Recipes > Cobia Recipes > Fire and Ice Cobia Ceviche


For the Asian Pear Granita:

  • 15 Asian pears, peeled and cored
  • 2 oz grated ginger,1 quart water
  • 1 cup simple syrup (store bought, or homemade – see note below)
  • 4 oz white soy,4 cups orange juice

For the Cobia Ceviche:

  • 3 oz thinly sliced Cobia
  • Sea salt to taste
  • 1/2 teaspoon thinly cut chives
  • 1/2 teaspoon small diced jalapeño
  • 1/4 shaved red onion
  • 1 oz lime juice
  • 1 oz orange juice
  • 1/2 teaspoon shaved cilantro

How to Prepare:

For the granita: Place all ingredients in the blender, freeze, and crush before serving.

For the ceviche: Place all ingredients in a bowl and let marinate for 3-5 min.

When ready to assemble, place crushed granita on a cold plate, top with ceviche (without the juices), and serve immediately. Enjoy!

Note: To make a simple syrup: combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil. It will appear grainy at first, and then cloudy. The syrup will turn totally clear when ready. Let cool before incorporating with any other ingredients.

Recipe courtesy of Catalina OP