Spicy ceviche with jalapeno and cucumber
4 servings
30 minutes
Recipe prepared by the chef of the Peruvian restaurant "Lima" Orlando Baldeon.
1
Cut the sea bass fillet into large cubes, setting aside about 80 grams of fish. Put the cut fish in the refrigerator.
- 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.
- Sea bass fillet: 700 g
- Celery stalk: 0.5 piece
- Chili pepper: 1 piece
- Red onion: 0.5 head
- Garlic: 2 cloves
- Cilantro: 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'.
- Salt: to taste
4
Mix chopped cucumbers and jalapeños, salt them, and blend until pureed. Combine with 'tiger milk'.
- Cucumbers: 200 g
- Canned (pickled) jalapenos: 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.
- Sea bass fillet: 700 g
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Lime juice: 100 ml
