Ceviche Recipe
Ceviche is a refreshing and very tasteful dish of marinated fish or seafood, from Latin America with the origin in Peru. It can be a perfect appetizer for a menu or an outstanding dish to surprise your friends. Once you have mastered how to make "Leche de Tigre", there is no limit, and you can create a big variety of dishes.
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Equipment
- blender
- strainer
Ingredients
For the "Leche de Tigre"
- 50 g onion white
- 40 g celery stalk
- 50 g fish stock
- 125 g lime juice
- 75 g white fish cheap (hake or catfish for example)
- 15 g salt
- 10 g Aji amarillo paste or chili
- 50 g ice
- 5 g coriander stems
For the Ceviche
- 400 g fish filet sea bass in this recipe
- 250 g leche de tigre
- 100 g onion red
- 1 piece of lime the juice
- 5 g salt
- 5 g ajinomoto glutamate
- 5 g coriander leafs
- 5 g chili cut, without seeds
- 1 avocado
Instructions
Leche de Tigre
- Add all the ingredients except the coriander stems into a blender and mix for approximately 1 minute until all the ingredients are dissolved.
- Add the coriander stems and mix for one second.
- Strain everything with a fine sieve, applying pressure with a spoon to press out all the liquid possible, and only reserve the liquid.
Ceviche of Sea Bass
- Cut the red onions in julienne (long thin strips) and put them into a bowl with water and ice to lose the aggressive onion flavor and get more crunchy.
- Take out all the fish bones from the fish filet and cut the filet into cubes, approximately 1 cm x 1 cm.
- Put the fish cubes into a bowl and season with salt, ajinomoto, and lime juice. Mix everything well.
- Add the onions, the leche de tigre, and mix again.
- Cut the coriander leaves and the chilies (without the seeds), add to the mixture, and stir again.
- Plate, and distribute the marinade evenly, so every plate has the same amount of letche the tigre. Cut the avocado in slices and place on the plates.
