Classic ceviche with "tiger's milk"
4 servings
30 minutes
The recipe was prepared by the chef of the Peruvian restaurant "Lima" Orlando Baldeon. "Tiger's milk" is a classic marinade for ceviche. Don't be scared by the name, all the ingredients are easy to find in the supermarket. And it is called so because of the color and bright spicy taste.
1
Cut the sea bass fillet into large cubes, setting aside about 80 grams of fish. Put the cubed fish in the refrigerator.
- Sea bass fillet: 700 g
2
Mix 80 grams of fish with a celery stalk, ginger, minced garlic clove, cilantro stems (leave leaves for serving), chili, and half an onion cut randomly. Pour lime juice over it all, season with salt, mix and let sit for 15 minutes.
- Celery stalk: 1 piece
- Ginger: 5 g
- Garlic: 2 cloves
- Coriander: 10 sprigs
- Chili pepper: 2 pieces
- Red onion: 1 head
- Lime juice: 200 ml
- Salt: to taste
3
Add 150 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
Salt the chilled fish, add some minced garlic, lime juice, cilantro leaves, sliced chili rings, and julienned onion, mix it all together, pour in 'tiger's milk', mix again and serve immediately.
- Sea bass fillet: 700 g
- Garlic: 2 cloves
- Lime juice: 200 ml
- Coriander: 10 sprigs
- Chili pepper: 2 pieces
- Red onion: 1 head
- Salt: to taste