OMG! I went crazy when I found out the chef of my favorite Peruvian restaurant had shared his ceviche recipe on a TV show – of course I had to try it!
I made some changes because I couldn’t find one of the ingredients and I forget to buy some others. Feel free to look at his recipe here
and make it his way. The only thing I can say is that it is delicious. If you can find banana chips that you can serve it with, they are a great match too.
- 600g snapper fillet, skinless
Clean the snapper and kip the offcuts for the leche de tigre and dice it into 1cmx1cm pieces. Cover and keep it cool in the fridge.
Leite de tigre
- ½ shallot, chopped
- ¼ cup fish offcuts
- 3 coriander roots, chopped
- ⅓ cup fish stock
- Salt to taste
- Juice from 1 lime
- Juice from 2 lemons
- 1 pinch chilli flakes
Combine the shallots, salt, fish offcuts, coriander roots, lemon, lime juice and the chilli flakes with the fish stock and blend it. Set aside in the fridge.
- ¼ sweet potato, peeled, thinly sliced
- 1 cup lemon juice
- 2 cloves
- 100g sugar
- Place the sweet potato slices into a saucepan with lemon juice, cloves, sugar and if needs add enough water to cover the sweet potato. Cook for about 5 minutes or until tender. Remove from heat and drain.
- To plate, mix the diced snapper with the tiger’s milk and combine it. Put on the plate and garnish with the sweet potato.