Peruvian ceviche
Rated 5.0 stars by 1 users
Cuisine
Peruvian
Servings
4
Prep Time
30 minutes
Cook Time
5 minutes
Super simple. Very tasty! A Peruvian classic, made with some beautiful fish and cooked in lime juice! The perfect fresh and tasty solution for a hot summer day!
Ingredients
- 800 gr fresh white fish, tuna, shrimp, octopus or whatever you desire
- 1 red onion
- 1 big corn cob
- 1 sweet potato
- Bunch cilantro leaves
-
100 gr grilled/fried corn
- 2x star anis
- 6x clove
- 1 lime
- 3 lime juice
- 2 tbsp sugar
- Aji limo
- 1 Celery
- ½ White onion
- Aji Amarillo paste
- Knob of ginger
- Clove of garlic
- 1 garlic clove
- The juice of limes to taste
- 1 bunch cilantro stems
- Fish scraps
Tiger milk
Directions
Peel the sweet potato and deskin the corn. Slice the potato into small bite size pieces
- Boil in a pan with some salt, star anise, cloves and 2 halves of a lime.
- Slice your fish of choice into small bite size pieces.
- Finely chop the cilantro, slice the onion a la pluma and take the corn off the cob.
- Mix the fish with the cilantro, corn, onion, salt and lime juice and let ‘’cook’’ to your liking. Add the tiger milk and serve with the crispy corn, sweet potato, more cilantro and amarillo. Enjoy
Tiger milk
Blend the celery, white onion, ginger, garlic, lime juice, Aji Amarillo paste, stems of the cilantro, fish rests until smooth
- push through a fine sieve and set aside with ice cubes.