Modern Kinilaw (Filipino Ceviche)

Take all 8 medium tomatoes and slice them in half

Place halved tomatoes onto a baking tray (I used my deep tray with a wired rack attached)

Set oven to BROIL - once it reaches 500 degrees - place in oven and broil for 10 minutes

Remove tomatoes from oven and let them cool down to the point that they are easy to handle

Once the tomatoes are cool to touch, remove the skin of the tomatoes

Place the tomatoes, lemon juice, ancho chiles, sriracha & a pinch of salt into a food processor or blender and blend until you reach a smoothie consistency

Use a strainer to separate the juice into a bowl.

Take the tomato juice and place into a tray that you can freeze

Freeze the mixture overnight

Squeeze out the juice from the citrus fruits (grapefruit, lime, orange

lemon)

Add grated ginger, shallots & a pinch of salt to the juice

and set aside

Thinly slice the fish using a one stroke motion - you don't want to cut back and forth or else you will ruing the fish.

Mix the fish & the juice mix together

Let the fish sit in the juice for 5 minutes

You don't want to let the fish sit in the marinade for too long or else it will become too tough.

Cut all the garnishes

Shave the Tomato Ice using the ice machine or if you don't have one readily available, just do it the old fashioned way and use a fork to shave the ice.

Style the plates by placing the garnishes and ice however you want - make it pretty! Why not right?Transfer the fish and juice mix to the plates and serve immediately!