Tuna ceviche with tamarind
4 servings
40 minutes
Recipe prepared by the chef of the Peruvian restaurant "Lima" Orlando Baldeon.
1
Cut the tuna into large cubes and put it in the refrigerator.
- Tuna fillet: 600 g
2
In a small saucepan, heat oil and sauté finely chopped onion with large pieces of ginger and minced garlic. Add ketchup, tamarind paste, sugar, and 100 ml of water, mix and bring to a boil. Finally, add some soy sauce and sugar if needed. Remove the ginger pieces from the sauce and let it cool.
- Vegetable oil: 30 ml
- Red onion: 1.5 head
- Ginger: 15 g
- Garlic: 2 cloves
- Ketchup: 2 tablespoons
- Tamarind paste: 3 tablespoons
- Sugar: 2 tablespoons
- Soy sauce: to taste
3
Mix sea bass fillet with celery stalk, 5 grams of ginger, minced garlic clove, cilantro stems (leaving leaves for serving), half a chili and randomly chopped onion. Pour lime juice over it all, salt it, mix and let it sit for 15 minutes. Then add 50 ml of water to the vegetables, a few ice cubes, blend until smooth, salt to taste and strain through a sieve. This is called 'tiger's milk.'
- Sea bass fillet: 80 g
- Celery stalk: 0.5 piece
- Ginger: 15 g
- Garlic: 2 cloves
- Coriander: 4 sprigs
- Chili pepper: 1 piece
- Red onion: 1.5 head
- Lime juice: 70 ml
- Salt: to taste
4
Blend the chilled tamarind sauce until smooth, strain through a sieve if desired, add 'tiger milk' and mix.
- Tamarind paste: 3 tablespoons
- Lime juice: 70 ml
5
Salt the fish, add cilantro leaves, minced garlic, lime juice, chili rings, mix it up, add sauce, mix again and serve immediately.
- Sea bass fillet: 80 g
- Coriander: 4 sprigs
- Garlic: 2 cloves
- Lime juice: 70 ml
- Chili pepper: 1 piece
- Salt: to taste