Peruvian Ceviche & 'Leche de Tigre' by Nico Reynolds
| Serves: 4 | Chef: Nico Reynolds | Category: Fish | Course: Mains | Machine: Food Processor | Total time (min.): 30 |
Nico is serving up a flavour infusion of citrus cured fish with a Peruvian blend of vegetables and herbs. The fish is marinated in what is known as Leche de Tigre which translates to "milk of the tiger". You can use any non-oily firm white fish you prefer.
Ingredients
For the Leche de Tigre:
- Thumb-sized piece Fresh Ginger, peeled
- Juice from 6 Limes
- Big splash Fish Stock
- 4-5 Ice Cubes
- 1/4 - 1/2 fillet Firm White Fish
- 1/2 Red Pepper
- 2 cloves Garlic
- Small bunch Fresh Coriander
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 fillets firm white fish
- 1/2 large sweet potato, cooked & cooled
- Toasted sweet corn
- small bunch Fresh Coriander
- 1 green onion, finely sliced
- Salt & Pepper
Tools
- Multipro Compact + FDM312SS
Method
- To make the Leche de Tigre, place all marinade ingredients in your Kenwood food processor and blend until smooth.
- Pass the mixture through a sieve, collecting the liquid in a bowl. Discard the solids left in the sieve.
- Cut fish fillets into small cubes and transfer them to a bowl. Pour Leche de Tigre liquid over the fish and give a quick stir. Make sure fish is in an even layer and covered by the liquid, then leave to 'cook' for 10-15 minutes (this depends on the size of your cubes).
- To serve, divide ceviche between 4 shallow bowls. Cut the sweet potato into 4 thick slices and arrange one in each bowl, then add a small tuft of coriander and a bit of sweetcorn to each. Finally, strew with some sliced green onion and some salt and pepper.