Amazonian ceviche with passion fruit
4 servings
30 minutes
The recipe was prepared by the chef of the Peruvian restaurant "Lima" Orlando Baldeon.
1
Cut the salmon into large cubes and put it in the refrigerator.
- Salmon fillet: 600 g
2
Mix the sea bass fillet with celery stalks, ginger, minced garlic clove, cilantro stems (leave leaves for serving), half a chili, and randomly chopped onion. Pour lime juice over it all, season with salt, mix and let sit for 15 minutes.
- Sea bass fillet: 50 g
- Celery stalk: 0.5 piece
- Ginger: 5 g
- Garlic: 2 cloves
- Coriander: 4 sprigs
- Chili pepper: 1 piece
- Red onion: 0.5 head
- Lime juice: 100 ml
- Salt: to taste
3
Add 75 ml of water and a few ice cubes to the vegetables, blend until smooth, season with salt to taste, and strain through a sieve. This is called 'tiger milk'.
- Salt: to taste
4
Put the passion fruit pulp, mint, sugar, and a piece of ginger in a small saucepan, add 100 ml of water and bring to a boil. Then cool it down; for uniformity, you can blend the mixture a bit but try not to touch the seeds; strain the sauce through a sieve.
- Passion fruit pulp: 250 g
- Fresh mint: 3 sprigs
- Sugar: 3 tablespoons
- Ginger: 5 g
- Salt: to taste
5
Mix the passion fruit sauce and 'tiger milk' until smooth.
6
Add some lime juice, cilantro leaves, chili rings, minced garlic, a little salt to the chilled fish, add the sauce, mix and serve immediately.
- Lime juice: 100 ml
- Coriander: 4 sprigs
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Salt: to taste