Dorado Ceviche
1 serving
60 minutes
Dorado ceviche is the quintessence of Peruvian cuisine, combining the freshness of sea fish with the spiciness of aromatic spices. The dish's origins trace back to ancient Inca traditions that marinated fish in local citrus juice. In modern interpretation, dorado is cut into large cubes and enriched with a vibrant sauce based on lime, ginger, and chili, creating an explosive balance of acidity and heat. A side of sweet potato puree softens the spiciness while corn adds a textural play. This dish is a celebration of flavors suitable as a refreshing summer dinner or an exquisite appetizer that reveals the richness of Peruvian gastronomic heritage.
1
Blend all ingredients for the ceviche sauce until smooth: lime juice, fish sauce, shallots, ginger root, fish broth, red chili pepper, garlic, salt, cilantro.
- Lime: 1 piece
- Fish sauce: 10 ml
- Shallot: 20 g
- Ginger root: 20 g
- Fish stock: 50 ml
- Red chili pepper: 10 g
- Garlic: 7 cloves
- Salt: 3 tablespoons
- Cilantro: 2 sprigs
2
Salt the sweet potato, wrap it in foil, and bake in the oven at 180 degrees for 20 minutes.
- Sweet potato: 200 g
- Salt: 3 tablespoons
3
Cool down.
4
Clean, sift through a sieve.
5
Add ceviche sauce to the puree.
- Fish sauce: 10 ml
6
Roast corn on the cob in a pan.
- Corn on the cob: 1 piece
7
Cool down, cut the grains, and pour sauce over them.
- Fish sauce: 10 ml
8
Cut the fish into large cubes.
- Dorada (gilt-head bream) fillet: 150 g
9
Place sweet potato puree, dorado fillet, and corn kernels on a plate.
- Sweet potato: 200 g
- Dorada (gilt-head bream) fillet: 150 g
- Corn on the cob: 1 piece
10
Decorate with Crimean onion.
- Red onion: 20 g