Don Ceviche by Martin Morales
How to make the perfect Ceviche
Ceviche is a delicious Peruvian seafood dish, popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.
Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavours, such as sweet potato, lettuce, corn, avocado or plantain.
Ingredients:
600g sea bass
2 red onions
Juice of 8 limes
1 garlic clove, cut in half
Coriander sprigs
1 ají limo chilli or other medium chilli
1 tablespoon of amarillo chilli paste
1 sweet potato
½ tsp of salt
A small piece of ginger, cut in half
Serves 4
Method:
• Finely slice red onions and leave to soak in iced water for 5
minutes, drain thoroughly.
• Prepare the amarillo chilli paste by mixing chopped medium
red chillies, garlic, yellow pepper and onion in a pan with oil,
sautéing and then blending.
• Combine lime juice, garlic, ginger, amarillo chilli paste and a
coriander stem to make the “tiger’s milk marinade”.
• Infuse for 10 minutes.
• Slice fish cut into uniform cubes & sprinkle with salt. Sieve the
tiger’s milk and pour over fish.
• Add chillies to the fish. Stir and wait 2 minutes.
• When you’re ready to serve, add the onion to the fish in the
tiger’s milk. Garnish with the previously cooked sweet potato
and finely chopped coriander, and stir together gently.
• Serve with the marinade and eat immediately.