Recipe: Ceviche

CEVICHE

We've already got a wonderful ceviche recipe. This version is more of a showstopper that enables you to prep all the ingredients and showcase the process AT the table in front of your guests, keeping it ridiculously fresh. In true Peruvian style we recommend serving with sweet potato.

Ingredients

  • 1 large sweet potato (or 2 small)
  • 1 orange
  • 3 sticks celery
  • 20 g fresh ginger
  • 10 cloves garlic
  • 2 tbsp vegetable oil
  • 400 g seabass fillets (filleted and skinned)
  • 1 small red onion
  • 1 aji amarillo chilli
  • 2 tbsp fresh coriander
  • 100 g chilli sauce
  • 4 limes
  • 100 ml fish stock
  • 100 g roasted corn kernels
  • 1 head lettuce to serve
Cook the Potatoes

Step 1

Cook The Potatoes

Peel the sweet potato and cut into 2cm rounds. Boil in salted water with the juice of the orange squeezed in for 10 minutes until the potato is just cooked through. Then drain and cool.

Make the Purees

Step 2

Make The Purees

Blend the celery and ginger with 50ml water to get a purée, then transfer to a bowl to free up the blender/food processor (this will give you more than you need, but tough to make less). Blend the garlic cloves with the oil until smooth.

Prepare Fish and Veg

Step 3

Prepare Fish And Veg

Cut the fish into equal sized bite-sized pieces and peel and finely slice the red onion. Toss in a mixing bowl with the salt to open up the pores of the fish. Deseed and finely chop the chilli and mix 1 teaspoon into the fish with the chopped coriander.

Add Purees and Lime Juice

Step 4

Add Purees And Lime Juice

Stir in 1 tsp of the garlic purée, 1 tbsp of the celery & ginger purée and 1 tbsp of the chilli sauce. Squeeze in the juice of all the limes, stir and leave for 45 seconds to start to cure the fish before diluting the lime juice by adding in the fish stock.

Finish and Serve

Step 5

Finish And Serve

Taste for seasoning then serve immediately with the boiled sweet potato, roasted corn kernels and optional lettuce leaves to garnish. Serves 4

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