Ceviche is a classic Peruvian fish dish that everyone is going crazy for at the moment and Gizzi finds out why! It's so fresh and easy to make, and that tigers milk tastes incredible!
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Gizzi Erskine is with the award winning Peruvian chef & restaurateur Martin Morales. He shares with Gizzi his favourite Peruvian recipes and the key ingredients he uses in his dishes that makes Peruvian food so vibrant and healthy. Today she’s at Martin’s restaurant Andina, in Shoreditch to learn how to make a traditional ceviche.
Recipe
Ingredients
1 Large red onion, very thinly sliced
600g sea bass fillet (or other white fish) skinned and trimmed
1 portion of Amarillo Chilli Tiger’s Milk
A few coriander sprigs (leaves finely chopped)
1 sweet potato, cooked and cut into small cubes
Fine sea salt
Method
Wash the sliced red onion and leave to sock in iced water for 5 minutes. Drain thoroughly and remove excess water.
Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. Leave for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for 2 minutes.
Add the onion, coriander, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking.
Thanks to Maxwell & Williams & Typhoon for providing us with kitchenware.
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