Tangy Fish Tacos in Curacao Pastry

Prep Pat sea bass dry and cut into 1cm cubes. Juice 2 limes and cut the third into wedges. Finely mince aji amarillo and garlic. Thinly slice red onion into half-moons. Dice tomato. Peel cucumber and dice. Pick cilantro leaves. Whisk allspice, nutmeg, paprika, and 0.25 tsp salt in a small bowl to make pastechi spice.

Build 1 Toss sea bass cubes with lime juice, half the aji amarillo, garlic, 0.5 tsp salt, and sugar in a glass bowl. Press fish under the liquid and chill in the fridge 15 minutes while you bake the pastechi shells.

Build 2 Whisk flour, 0.25 tsp salt, and half the pastechi spice in a bowl. Rub in cold butter with fingertips until the mix looks like coarse sand. Stir in egg yolk and ice water with a fork until a shaggy dough forms. Knead 60 seconds until smooth, wrap, and rest in the fridge 10 minutes. Preheat oven to 400F.

Bake Roll dough on a floured surface to 3mm thickness. Cut 3 discs roughly 14cm across. Fold each disc in half over a small bowl to create a taco-style shell, press the edges to hold the shape, and lay seam-side down on a parchment-lined sheet pan. Whisk egg with milk and brush over the pastry. Dust with remaining pastechi spice. Bake 18 minutes until deep gold and crisp.

Sear Heat neutral oil in a small skillet over medium-high 60 seconds. Cut plantain into 3mm-thin diagonal slices. Fry plantain chips 90 seconds per side until deep gold and crisp at the edges. Drain on paper towels and salt lightly.

Build 3 Stir red onion, tomato, cucumber, remaining aji amarillo, and remaining 0.25 tsp salt into the cured fish. Taste and adjust salt and lime off the heat.

Plate Cool pastechi shells 5 minutes on the rack until firm but still warm. Pile ceviche generously into each shell, scatter cilantro across the top, lay plantain chips alongside, and serve with lime wedges for squeezing.