Don Ceviche
By London Restaurant Festival
Published on 01 April 2019
The sea bass ceviche is Ceviche Peruvian Kitchen's signature dish, so called as it's really the daddy of all their ceviches and the most popular dish on their menu. They suggest sea bass for this recipe, but use another firm-textured white fish if you prefer.The tiger's milk is Ceviche Peruvian Kitchen's classic tiger's milk - the name they give to the marinade they cold cook the dish with.Time and servings
17 minsTotal time
4Servings
15 minsPrep time
2 minsCooking time
Ingredients
- 600 g of sea bass fillet, or other white fish
- 2 red chillies, deseeded and finely chopped, 1 for the sea bass, the rest for the tiger's milk
- 1 sweet potato
- 1 clove of garlic, for the tiger's milk
- 4 sprigs of coriander, for the tiger's milk
- 8 limes, juiced, for the tiger's milk
- 1 red onion, thinly sliced
- 1 piece of fresh ginger, 5mm, for the tiger's milk
Method
Step 1
Wash the sliced red onion and then leave it to soak in iced water for 5 minutes. Drain thoroughly, spread out on kitchen paper or a clean tea towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onions and help to keep them crisp.Step 2
Next make the tiger's milk (which will cook the fish). coriander sprigs and the juice of 8 limes in a bowl. Stir and then leave to infuse for 3 minutes. Strain the mixture through a sieve into another bowl. Add ½ teaspoon salt and 1/2 teaspoon of chopped deseeded and devained medium red chilli.Step 3
Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for 2 minutes.Step 4
Add the onions, coriander, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking. Divide between serving bowls and serve immediately.