Peruvian ceviche is considered Cultural Heritage of the Nation in Peru and one of the most influential dishes in world gastronomy. Tiger's milk, the acidic lime marinade with chili and cilantro,
Latin American
Sea bass ceviche with tiger's milk and sweet potato
Peruvian sea bass ceviche with lime tiger milk, yellow chili, cilantro and roasted sweet potato. Refreshing dish, rich in protein.
- Peru
- Main course
- Light
- High protein
- Low fat
- Low sugar
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 36 g
- Fiber 3 g
- Carbohydrates 18 g
- Fat 4 g
- Sodium 420 mg
Story behind the dish
Preparation
Corvina ceviche with tiger's milk and sweet potato is a preparation from Peru with medium difficulty. Reserve about 25 minutes in total (25 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of sea bass or sea bass in 2 cm cubes.
- Have ready: Juice of 8-10 limes (approximately 200 ml).
- Have ready: 1 yellow chili in brunoise (or 1 tablespoon of chili paste).
- Have ready: ½ red onion in fine julienne.
- Have ready: 1 bunch of cilantro.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the fish into cubes; season and refrigerate
Cut the fish into cubes; season and refrigerate. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the leche de tigre: mix the lime juice
For the leche de tigre: mix the lime juice, chili, garlic, ginger and salt; Add a few tablespoons of the fish itself and blend. Strain. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Pour the tiger's milk over the fish; mix and marinate 5-10 min…
Pour the tiger's milk over the fish; Mix and marinate for 5-10 min (no more, if not overcooked). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the red onion
Add the red onion, brunoise chili and chopped cilantro. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately in cold bowls with diced sweet potato and carrots.
Serve immediately in cold bowls with diced and diced sweet potato. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Ceviche doesn't wait: serve it as soon as you prepare it
Ceviche doesn't wait: serve it as soon as you prepare it. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Do not overcook fish or shellfish: remove as soon as it becomes opaque or the clams open.
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