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a pic of a Ceviche
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"Ceviche"

Raw fish marinated and cooked in lime juice, serve with chili
Course Appetizer
Cuisine peruvian
Prep Time 15 minutes
Cook Time 5 minutes
20 minutes
Servings 4 ppl
Author Brandon Castillo

Ingredients

  • 800 or 1.5 gr or lb White Fish Fillette bite-size cubes
  • 2 cups Red Onions Julianne or rings
  • Half cup "Ají Limo", Fresno or another mild spicy chili Optional in rings
  • Salt and Pepper
  • 1 tbsp Brown Sugar

"Leche de Tigre" aka Tiger's Milk

  • 1 tbsp Olive oil
  • 2 Celery Sticks chopped
  • 1 cup Cilantro leaves
  • 1 cup Scallion chopped
  • 3 tbsp "Ají Amarillo" Paste or 4 deseed Ají Amarillos
  • Two Thirds cup Lime Juice
  • One Third cup Lemon juice
  • 4 Ice cubes

Acompannions

  • 2 Sweet potatoes cooked and sliced
  • 2 cups "Canchita Chulpi" Peruvian Pop Corn Toasted and salted
  • 1 cup Chilfes Plantain Chips
  • Half cup Cilantro Leaves Garnish

Instructions

  • Cube the fish then reserve(put it into some ice if possible), save the "scraps" for the "Tiger's Milk"

Tiger's Milk

  • Start with the "Tigers milk", add the ingredients (including the fish "scraps") into a bowl, let it marinate for about 6 min in the fridge then add into a blender, process, season with salt and pepper as needed and strain it.

Ceviche

  • Rinse your onions, and soak them in water with a tablespoon of sugar (for 5 min or so)
  • Season lightly the fish then add it to the "Leche de Tigre". Let it marinate for 2 - 3 min, then serve it on a bowl with some of the "Canchita", sweet potatoes, onions, cilantro leaves, chifles, Ají Limon, and pour some of the "Leche de Trigre" on top of it, be generous with it since most of the flavor comes from it.
  • Eat it right away, Ceviche is meant to be eaten fresh!

Notes

  1. I always recommend ussing Fresh fish, I understand that Fish is Fish however, the flavor and texture won't be the same
  2. Use your favorite Fish, just keep in mind this 3 things: Has to be fresh, Make sure it has no bones, The fish you use has to be lean otherwise it will be kind of chewy.
  3. This is not a "Ceviche Clasico" or Classic Ceviche, this is a bit more elavorated.
  4. If you are in Peru or other country where Limes are really juicy and full of flavor you might want to use just Limes.
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