Peruvian Ceviche

• doses: 3 servings
• tempo ativo: 30 minutes
• tempo total: 30 minutes

Ingredientes

1 kg white fish filet (sole, sea bass, grouper or any firm white / pinkish fish)

to taste chopped chili

to taste salt and pepper

1/2 red onion (sliced)

40 g trimmings from fish filets

30 g red or brown onion (red onion gives a pinkish tiger's milk and brown makes it white)

2 garlic cloves

to taste chili

30 g celery

15 g ginger

to taste salt and sugar

500 ml lime juice

4 stalks coriander (stalks only)

Coriander (leaves and chopped to serve, to taste)

2 cooked sweet potatoes

Cooked Peruvian corn

Instruções

For the ceviche

Let the onion rest for 15min with abundant salt to soften its flavour. Rinse and reserve.

Cut the fish in 2cm cubes. Any pieces that are too thin go to the leche de tigre.

Mix the fish with the chili, onion, salt and pepper and let rest while we make the leche de tigre.

For the leche de tigre

Squeeze the limes as close as you can to the moment of serving so they don't go bitter and keep them with an ice cube as you're squeezing them. Remove the ice cube before blending.

Put everything in the blender and pulse 3-6 times or until you see everything's now in small chunks.

Pass through a sieve and press down to really get all the juices.

Taste the tiger's milk and adjust the level of salt. Also if it's too sour add sugar. You'll especially need sugar if you're outside Perú and the limes aren't as sweet. You should be able to drink it and enjoy it on its own even without the fish.

Mix the leche de tigre with the fish and other ingredients and serve immediately with coriander, sweet potato and Peruvian corn.