Tuna Ceviche with Tamarind

Appetizers | Peruvian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

You can substitute the sea bass with any other white fish.

Ingredients

Pompano fillet - 21.2 oz
Scorpion fish fillet - 2.8 oz
Spanish onions - 1½ heads
Vegetable Oil - 1 fl oz
Ketchup - 2 spoons
Tamarind Paste - 3 spoons
Sugar - 2 spoons
Soy Sauce - to taste
Ginger - 0.5 oz
Celery stalk - ½ pieces
Mild Chili Spice - 1 piece
Garlic - 2 cloves
Cilantro - 4 sprigs
Lime Juice - 2 fl oz
Lime - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the tuna into large cubes and refrigerate.

Step 2

In a small saucepan, heat the oil and sauté the chopped onion along with large pieces of ginger and minced garlic. Add ketchup, tamarind paste, sugar, and 100 ml of water, stir, and bring to a boil. At the end, add a bit of soy sauce and more sugar if needed. Remove the pieces of ginger from the sauce and let it cool.

Step 3

Mix the sea bass fillet with a celery stalk, 5 grams of ginger, a crushed garlic clove, cilantro stems (reserve the leaves for serving), half a chili, and onion, all chopped randomly. Pour lime juice over the mixture, season with salt, stir, and let it sit for 15 minutes. Then, add 50 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

Blend the chilled tamarind sauce until smooth, strain through a sieve if desired, then add 'tiger's milk' and mix well.

Step 5

Season the fish with salt, add cilantro leaves, minced garlic, lime juice, and chili rings. Mix well, add the sauce, stir again, and serve immediately.