I don’t have to say that the most to important thing here is the absolute freshness of the fish. And buy another seafood if fresher. For the granola, use some unsweetened. To make it stay together like on the photo I melt the cocoa butter, drop the granola in the food processor, add Cayenne pepper, the honey, cocoa nibs, and pour the cocoa butter in. Run the food processor for few seconds at the time. You don’t want the granola to turn into dust. Use a round shape to mold and press them. Place them in the refrigerator so the cocoa butter get hard and keep the granola together. To make it easy you can buy fillets of fish. Slice it fairly thin so the marinade goes through quickly. For the marinade, press fresh limes, add the olive oil, the fresh garlic, onion, Cayenne pepper, some vanilla seeds from a pod. Brush the marinade over the fillets and sprinkle salt over. Let it marinade in the refrigerator. I don’t like add salt to the marinade because it doesn’t dissolve as the marinade is cold. Peel the pineapple and slice it thin as possible (use a bread knife). Cut thin pieces of fresh cilantro. Melt the chocolate and very gentle season it with smoked chipotle powder and salt.Take cold plates, brush the bottom of the plate with the melted chocolate. Place a ring of granola in the plate. Add the ceviche on the granola. Fold the thin slices of pineapple and place it on the top of the fish. Sprinkle cocoa nibs and cilantro.
Tip: Now I’m getting picky. The garlic and onion have to be dice as thin as possible with a sharp knife and not crush, shopped or any other ways that would let their inside water diffuse in the marinade and over power the other ingredients.