Recipe for a traditional ceviche
Peruvian recipes
Seafood
Launch
Medium
50'
Chef
Ronny Martins
Together with the restaurant Distrito Ceviche in Madrid and it´s cook Ronny Martins we are going to learn how to prepare a traditional ceviche with an exquisite combination of flavors.
Ingredients
- 1 cup of White fish chopped in medium cubes (Corvina fish is recommended)
- 5 lemon juice
- 1 tablespoon of salt
- 1 spoon of of Jumbo kernel corn
- 1 spoon of of Maíz chulpe goya
- 2 medium slices of grilled sweet potato
- 0.5 red onion penned
- 1 spoon of coriander
- 1 spoon of of Nativo Chili Powder
- 10 gr of celery
- 5 gr of ginger
- 10 gr of garlic
Preparation
Tiger milk preparation:
- In a bowl we place 4 pieces of White fish, salt to taste, ginger peeled and chopped, clean celery, 1 garlic clove, red pepper to taste, 4 lemon juice and penned red onion.
- We press everything together so every ingredient blend and release their juice, we strain and reserve our tiger milk.
Plate mounting:
- In another bowl we place the fish, a bit of penned red onion, red pepper, coriander, salt and lemon juice all to taste. We mix every ingredient together and reserve the mixture for about 20 seconds.
- We mount the plate with the chulpe corn (cancha), the shelled corn and sweet potato, over the plate we pour our tiger milk.
- Enjoy this Delicious ceviche with a tasty pisco sour with pineapple and coconut.
