Peruvian Ceviche with Tiger's Milk

02

Step-by-step method

1. 01

   Keep the corvina refrigerated and work with clean utensils

   Keep the corvina refrigerated and work with clean utensils. Wash the lemons, celery, ginger, garlic, ají, cilantro, and onion.

2. 02

   Cook the sweet potato until tender and let it cool

   Cook the sweet potato until tender and let it cool. Also, cook the ear of corn, remove the kernels, and set them aside.

3. 03

   Peel the cooled sweet potato and cut it into thick slices or half-moons

   Peel the cooled sweet potato and cut it into thick slices or half-moons. Wash and dry the lettuce leaves and place them in the containers where you will serve the ceviche.

4. 04

   Squeeze 8 lemons gently to avoid extracting bitterness from the white part of the peel

   Squeeze 8 lemons gently to avoid extracting bitterness from the white part of the peel.

5. 05

   Place the lemon juice in a blender along with the chopped celery, ginger, garlic, half of the ají, 2 tablespoons of red onion, 2 tablespoons of cilantro, cold fish broth, white pepper, and 1/2 teaspoon of salt

   Place the lemon juice in a blender along with the chopped celery, ginger, garlic, half of the ají, 2 tablespoons of red onion, 2 tablespoons of cilantro, cold fish broth, white pepper, and 1/2 teaspoon of salt.

6. 06

   Add the fish trimmings, if you have them

   Add the fish trimmings, if you have them. Blend for a few seconds, until you get an aromatic and slightly thick mixture.

7. 07

   Strain the mixture with a fine strainer

   Strain the mixture with a fine strainer. Taste the tiger's milk and adjust with some of the remaining salt or a bit more ají, if desired. Reserve it in the refrigerator.

8. 08

   Cut the red onion into fine feathers

   Cut the red onion into fine feathers. Quickly rinse it with cold water, if you want to soften its intensity, and drain it well.

9. 09

   Cut the remaining ají into thin strips

   Cut the remaining ají into thin strips. To reduce the spiciness, remove the seeds and veins. Also, chop the remaining cilantro.

10. 10

    Place the corvina cut into uniform cubes in a cold container

    Place the corvina cut into uniform cubes in a cold container. Add the remaining 1/2 teaspoon of salt and mix carefully.

11. 11

    Incorporate half of the onion, the cut ají, and the chopped cilantro

    Incorporate half of the onion, the cut ají, and the chopped cilantro.

12. 12

    Squeeze the remaining 4 lemons over the fish

    Squeeze the remaining 4 lemons over the fish. Add approximately 3/4 cup of cold tiger's milk and mix gently with a spoon or spatula.

13. 13

    Let the fish rest for 5 to 8 minutes to obtain a fresh and juicy texture

    Let the fish rest for 5 to 8 minutes to obtain a fresh and juicy texture. Avoid prolonging the rest too much; if you prefer it more cured, you can wait up to 10 minutes.

14. 14

    Taste a cube and check the balance between acidity, salt, spiciness, and fish flavor

    Taste a cube and check the balance between acidity, salt, spiciness, and fish flavor. If it lacks intensity, add a bit more tiger's milk.

15. 15

    Serve the ceviche over the lettuce leaves

    Serve the ceviche over the lettuce leaves. Distribute the red onion, some strips of ají, and cilantro leaves on top.

16. 16

    Accompany each serving with sweet potato and cooked corn kernels

    Accompany each serving with sweet potato and cooked corn kernels. Serve a bit more tiger's milk around the fish or on the side.

17. 17

    Serve immediately, well chilled and freshly prepared

    Serve immediately, well chilled and freshly prepared.