Fish Pie
Andrew McConnell, chef and owner of the Builders Arms Hotel in Melbourne, Australia, has shared...
Peruvian Ceviche
This recipe was created by Peruvian chef Cécilia Zapata, who works at Le Pachacamac in Geneva.
For the Leche de tigre/marinade:
| Ingredients (6 servings) | ||
|---|---|---|
| 20 | g | celery |
| 1/2 | red onion | |
| 2 | garlic cloves | |
| 10 | g | coriander |
| 1 | tablespoon(s) | ginger, chopped |
| 250 | ml | fish stock |
| 1/2 | tablespoon(s) | milk |
- Mix all ingredients together in a blender.
For the Ceviche:
| Ingredients (6 servings) | ||
|---|---|---|
| 720 | g | fresh fish (sea bass, snapper, yellowtail, tuna, salmon, etc.) |
| 3 | red onions, sliced thinly | |
| 12 | g | coriander leaves |
| 12 | limes, juiced | |
| 18 | g | Aji Limo chile pepper |
| 6 | tablespoon(s) | Leche de Tigre |
| 30 | g | roasted corn kernels |
| salt | ||
- Cut the fresh fish into medium sized cubes.
- Then mix the fish with salt. Do not hold back as this is essential for the reaction with the lime. Then add the coriander and pepper and mix together.
- Combine the fish with the lime juice and Leche de Tigre and then place the fish cubes on top of each other.
Dressing
- Decorate the ceviche with the roasted corn. Add other garnishes, such as micro-herbs, if you like.
Tip:
Depending on your preference, this dish can also be served with sweet potato or cassava.