Don Ceviche

Information

Ceviche originates back to the Moche tribe, in northern Peru, more than 2,000 years ago. It is now prepared around the world but the Peruvian ceviche, with its precise and quick marinating, remains the most popular. All Peruvian ceviches are made with ‘tiger’s milk’, the marinade of freshly squeezed lime juice, chillies and sea salt, which ‘cooks’ the fish. Seabass offers the perfect texture, but you could also use other white fish, such as halibut, haddock, red mullet and even cod, as well as oily fish such as salmon, mackerel and trout. Serves 4.

 

Ingredients:

For the tiger’s milk:- Juice of 8 limes
- 5mm root ginger, peeled and chopped
- 4 coriander sprigs, chopped
- Squeeze fresh lime juice
- 2 tsp chilli paste
- 1 garlic clove, crushed

For the ceviche:- 1 sweet potato, peeled and chopped
- 1 large red onion, peeled and chopped
- 600g sea bass (or other white fish), skinned
- Sea salt
- 1 avocado, peeled and cut into small pieces
- 4 coriander sprigs, chopped
- 1 red chilli, chopped and deseeded

 

Instructions:

1) For the tiger’s milk, put the lime juice, ginger, coriander sprigs and garlic in a bowl. Mix and leave for 5 minutes. Strain the mixture through a sieve and add the chilli paste. Mix well and place in the fridge.

 

2) Boil the sweet potato for 10 minutes (or until tender). Drain, then allow to cool.

 

3) Soak the chopped red onion in ice water for 5 minutes. Towel dry and leave in the fridge until needed. This will reduce the strength of the onion and keep it crisp.

 

4) Cut the fish into strips and place in a large bowl, adding a generous pinch of sea salt. Pour over the tiger’s milk, mix gently with a spoon and leave the fish to ‘cook’ in the marinade for 2 minutes.

 

5) Add the onion, sweet potato, avocado, coriander and chilli to the fish mixture. Mix gently and serve immediately in shallow bowls.

 

£6.00 - £27.00