Tom Colicchio’s Passion Fruit Ceviche | Saveur

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