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1
1.
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2
Mix together the puree, pepper sauce and honey.
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3
Reserve.
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4
2.
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5
Toss the frisee with the olive oil and vinegar.
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6
Season to taste with salt and pepper.
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7
3.
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8
Place a metal ring, about 2 inches across and 1 inch high, on a dinner plate.
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9
Add 1/8 of the frisee mixture to it.
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10
Top the frisee with 1/8 of the Simple Ceviche with Herb; this should just about reach the top of the ring.
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11
Remove the ring, and decorate the ceviche tower with a little of the tomato puree mixture (out of a squeeze tube, if you desire).
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12
Decorate the plate with dabs or squiggles of the tomato puree mixture, and drizzle olive oil over all.
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13
4.
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14
Repeat step 3 seven times.
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15
Serve immediately.
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16
*available from Mo Hotta-Mo Betta (800-462-3220).
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17
If you can't find it, use another hot, orange sauce with a fruity taste.
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18
Using a very sharp knife, cut the fish into thin, fairly broad slices.
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19
In a bowl, mix it with the lime juice.
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20
Let stand for 10 minutes at room temperature.
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21
Meanwhile, cut the tomatoes in half horizontally.
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22
Rub each tomato half against a coarse grater, catching the juices in a bowl.
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23
Discard the tomato skins.
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24
Mix the tomato juice with the hot pepper sauce and honey.
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25
Blend well.
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26
Remove the fish from the lime juice, and discard the juice.
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27
Add the tomato mixture to the fish, along with the chili, cilantro, mint and chives.
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28
Taste for seasoning.
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29
Divide the ceviche among 8 small plates, drizzle with a little olive oil, garnish with cilantro leaves, and serve immediately.
