Peruvian Ceviche with Leche de Tigre

Name: Peruvian Ceviche with Leche de Tigre
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 portions
Ingredients: 30 oz water; 8 - 10 oz sweet potato; ½ oz fresh cilantro leaves; 1 garlic clove; ½ - 1 habanero chili; 1 ½ oz red onion; ½ inch fresh ginger; 3 oz lime juice; 1 ½ oz lemon juice; 2 oz seafood stock; 2 oz fresh sea bass; ½ tsp sea salt; 1 oz ice cubes; 16 oz fresh sea bass; 3 ½ oz red onion; ½ tsp sea salt; mini red peppers; plantain; 2 ripe avocados

4.3 15 évaluations

Préparation 20min

Total 1h 50min

4 portions

Ingrédients

Sweet Potato

water
30 oz
sweet potato peeled, sliced into rounds (¼ in.)
8 - 10 oz

Tiger's Milk

fresh cilantro leaves
½ oz
garlic clove
1
habanero chili stem and seeds removed (see Tip)
½ - 1
1 red chili pepper, stem and seeds removed
red onion in pieces
1 ½ oz
fresh ginger peeled, thinly sliced
½ inch
lime juice
3 oz
lemon juice
1 ½ oz
seafood stock
2 oz
fresh sea bass boneless, skinless (see Tip)
2 oz
2 oz fresh white fish, boneless, skinless (see Tip)
sea salt
½ tsp
ice cubes
1 oz

Ceviche

fresh sea bass boneless, skinless, cubed (see Tip)
16 oz
16 oz fresh white fish, boneless, skinless, cubed (see Tip)
red onion thinly sliced
3 ½ oz
sea salt to taste
½ tsp
mini red peppers sliced in rings, to garnish
plantain chips, to serve
ripe avocados sliced
2