Recipe for a traditional ceviche

Peruvian recipes

Seafood

Meal

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 Preparation Share

Ingredients

Rations:
  • 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 GOYA chulpe corn
  • 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: 

  1. 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.
  2. We press everything together so every ingredient blend and release their juice, we strain and reserve our tiger milk. 

Plate mounting: 

  1. 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. 
  2. We mount the plate with the chulpe corn (cancha), the shelled corn and sweet potato, over the plate we pour our tiger milk. 
  3. Enjoy this Delicious ceviche with a tasty pisco sour with pineapple and coconut.

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