Classic Ceviche with 'Tiger's Milk'

Description

This recipe was created by the chef of a popular Peruvian restaurant, John Smith. 'Tiger's Milk' is a classic marinade for ceviche. Don't be intimidated by the name; all the ingredients are easy to find at your local supermarket. It gets its name from its color and bold, spicy flavor.

Ingredients

• Scorpion fish fillet - 25 oz
• Celery stalk - 1 piece
• Ginger - 0 oz
• Garlic - 2 cloves
• Cilantro - 10 sprigs
• Mild Chili Spice - 2 pieces
• Spanish onions - 1 head
• Lime Juice - 5 fl oz
• Lime - to taste
• Salt - to taste

Step by Step guide

Step 1

Cut the sea bass fillet into large cubes, setting aside about 80 grams of the fish. Place the cubed fish in the refrigerator.

Step 2

Mix the reserved 80 grams of fish with the celery stalk, ginger, minced garlic clove, cilantro stems (set the leaves aside for serving), chili, and half an onion, all chopped randomly. Pour lime juice over everything, season with salt, mix well, and let it sit for 15 minutes.

Step 3

Add 150 ml of water and a few ice cubes to the vegetables, blend until smooth, season with salt to taste, and strain through a sieve. This is called 'tiger's milk.'

Step 4

Season the chilled fish with salt, add a little minced garlic, lime juice, cilantro leaves, sliced chili, and the remaining julienned onion. Mix well, pour in the 'tiger's milk', stir, and serve immediately.

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