Deconstructed Banana Peel Ceviche Parfait

1.Prepare the banana peel puree: In a blender, combine the chopped banana peels with 1/2 cup of water and blend until smooth. Strain through a fine mesh sieve to remove any fibrous bits, yielding a smooth puree. Set aside.

2.In a mixing bowl, combine the white fish fillets, lime juice, orange juice, diced red onion, minced jalapeño, and chopped cilantro. Season with salt to taste. Cover and refrigerate for at least 30 minutes to marinate, allowing the fish to 'cook' in the citrus juices.

3.Once the fish is marinated, remove it from the refrigerator and drain excess liquid. Gently fold in the olive oil and smoked paprika to enhance the flavor.

4.To assemble the parfait, start with a layer of banana peel puree at the bottom of a clear glass or parfait dish. Use about 1/4 cup of the puree for each serving.

5.Next, add a layer of the marinated fish mixture on top of the banana peel puree, about 1/4 cup per serving, ensuring an even distribution of fish and vegetables.

6.Repeat the layering process with another layer of banana peel puree followed by the fish mixture until the glass is filled, finishing with a layer of the fish on top.

7.For the garnish, sprinkle the top layer with black sesame seeds and edible flower petals for a touch of color and elegance. If using, carefully sprinkle a small amount of cigar ash on top to mimic caviar, adding a unique twist to the dish.