Peruvian Fish Ceviche
Ingredients
1 ½ lb White Fish (Halibut/Tilapia/Mahi Mahi)
1 thinly sliced medium Red Onion
3 Garlic Cloves
Juice of 15 Limes (about 20 ounces)
½ oz of minced Ginger (about ¾ in piece)
1 stalk of diced Celery
1 minced & seeded Rocoto Pepper
½ oz diced Cilantro
2 tbsp Evaporated Milk
Salt
Pepper
Garnish with:
Lettuce
Sweet Potato
Potato
Corn on the cob
Toasted Dried Corn Chulpe
Preparation
1
Cut fish in bite size pieces
2
Place fish in a bowl of salted water for 15 min
3
After 15 min – drain fish from water and season with: ¼ tsp salt, ¼ tsp pepper, garlic, ½ of minced celery, ½ of diced cilantro
4
Slice onions in thin slices and place in bowl of water until ceviche is ready
5
Prep garnishes and set aside (toast corn chulpe, boil corn/potato/sweet potato, & slice lettuce)
6
Make leche de tigre by blending: Lime juice, 2 tbsp of fish, ginger, remaining celery, pepper, remaining cilantro, 1 tsp salt, & ½ tsp pepper
7
Add leche de tigre to fish and let sit for 5-10 min
8
Add evaporated milk and stir
9
Plate with garnishes & red onions
10
Enjoy with a Cusqueña Beer!
.
About
This Peruvian Ceviche is sure to wake up all of those taste buds. Prepared in a “leche de tigre” sauce that packs quite the punch and will leave you picking up your plate to drink every last bit!
Added:
Sunday, March 5, 2017 - 3:48pm
