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: 850 g water; 225 - 285 g sweet potatoes; 15 g fresh cilantro leaves; 1 garlic clove; ½ - 1 habanero chilli; 45 g red onion; 1 ½ cm ginger, fresh; 85 g lime juice; 45 g lemon juice; 60 g fish broth; 60 g fresh sea bass; ½ tsp sea salt; 30 g ice cubes; 450 g fresh sea bass; 100 g red onions; ½ tsp sea salt; red bell peppers; plantain; 2 avocados

4.0 8 évaluations

Préparation 20min

Total 1h 50min

4 portions

Ingrédients

Sweet Potato

water
850 g
sweet potatoes peeled, sliced into rounds (½ cm/¼ in.)
225 - 285 g

Tiger's Milk

fresh cilantro leaves
15 g
garlic clove
1
habanero chilli stem and seeds removed (see Tip)
½ - 1
1 red chilli, any type, stem and seeds removed
red onion in pieces
45 g
ginger, fresh peeled, thinly sliced
1 ½ cm
lime juice
85 g
lemon juice
45 g
fish broth
60 g
fresh sea bass boneless, skinless,
60 g
60 g fresh white fish, boneless, skinless (see Tip)
sea salt
½ tsp
ice cubes
30 g

Ceviche

fresh sea bass boneless, skinless, cubed
450 g
450 g fresh white fish, boneless, skinless, cubed (see Tip)
red onions thinly sliced
100 g
sea salt to taste
½ tsp
red bell peppers mini, sliced in rings, to garnish
plantain chips, to serve
avocados sliced
2