Spicy ceviche with jalapeno and cucumber

4 servings

30 minutes

Recipe prepared by the chef of the Peruvian restaurant "Lima" Orlando Baldeon.

Energy value per serving

• Calories: 209.9
• Proteins: 33g
• Fats: 5.5g
• Carbohydrates: 8.1g

Ingredients

• Sea bass fillet: 700 g
• Celery stalk: 0.5 pc
• Chili pepper: 1 pc
• Red onion: 0.5 head
• Garlic: 2 clove
• Coriander: 5 sprig
• Lime juice: 100 ml
• Cucumbers: 200 g
• Canned Jalapeno Peppers: 100 g
• Lime: to taste
• Salt: to taste

Cooking steps

1. Cut the sea bass fillet into large cubes, setting aside about 80 grams of fish. Put the cut fish in the refrigerator.

   Required ingredients:

   • Sea bass fillet: 700 g

2. Mix 80 grams of sea bass with celery stalks, ginger, minced garlic clove, cilantro stems (leaving 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.

   Required ingredients:

   • Sea bass fillet: 700 g
   • Celery stalk: 0.5 piece
   • Chili pepper: 1 piece
   • Red onion: 0.5 head
   • Garlic: 2 cloves
   • Coriander: 5 sprig
   • 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'.

   Required ingredients:

   • Salt:  to taste

4. Mix chopped cucumbers and jalapeños, salt them, and blend until pureed. Combine with 'tiger milk'.

   Required ingredients:

   • Cucumbers: 200 g
   • Canned Jalapeno Peppers: 100 g
   • Salt:  to taste

5. Add minced garlic, sliced chili, lime juice to the chilled fish, mix, add sauce, mix again and serve immediately.

   Required ingredients:

   • Sea bass fillet: 700 g
   • Garlic: 2 cloves
   • Chili pepper: 1 piece
   • Lime juice: 100 ml