Mexican conceptualist Gabriel Rico creates poetic assemblages that bring together found objects with crafted pieces. Whimsical at first glance, they have an architectural rigour and give corporeal form to scientific principles and existential musings. His goal is to encourage the viewer to engage with big issues, such as the evolving relationship between humans and the natural environment.
‘Art acts like a bridge and is a language all of us understand,’ he says. Inspired by his Excessive Butter series (taxidermied deer heads with various sports balls balanced between their antlers), we created this interpretation of his favourite ceviche, using ingredients for which his adopted hometown of Guadalajara is known. ‘It’s mixed with some other products that come from the north of the country, like chiltepin peppers,’ he says. ‘The decision to use pomegranate is a personal touch.’
Gabriel Rico’s recipe for red snapper ceviche
400g red snapper fillet (or you can use other white fish)
¾ cup lemon juice
1 green mango, peeled and cut into small cubes
2 chiltepin peppers, crushed with a mortar (or 1/4 serrano or jalapeño pepper to make it less spicy)
3 tbsp chopped coriander
½ cup pomegranate seeds
¼ cup finely chopped red onion
salt and pepper, to taste
Avocado and corn tostadas, to serve
Method
Cut the fish fillet into squares, then mix with the lemon juice in a bowl. Refrigerate for 15 minutes so the lemon can ‘cook’ the fish.
Add the mango, chillies, coriander, pomegranate and onion, and season to taste with salt and pepper. You could also add about half a spoonful of good quality olive oil. Mix well and serve with avocado and corn tostadas.
‘Guadalajara is the city where I live and it’s very close to the Pacific coast so normally I’m visiting the area where the food from the sea is very good and it’s mixed with some other products that come from the northeast and north of the country like chiltepín pepper. The decision to use pomegranate is a personal touch.’ §