Regular readers of this blog will know that I have developed an addiction for ceviche whilst I have been living in Buenos Aires. There are some great places to eat it with these two restaurants my current faves but I have been yearning to learn how to make it myself. Thankfully my good friend Andy is an amazing chef and last night he gave a group of us a lesson on how to make it. I can honestly say that this was the best ceviche I have had so far (and I’ve had a lot). So without further ado here is Andy’s recipe for ceviche, try it out yourself you’ll love it!
For 4 servings
* 1 kilo (250 grams per person) of non-fibrous fresh fish cut into small cubes (in this case we used halibut and pollack)
* 1 red onion (finely sliced julienne)
* 1 diced sweet potatoes and glazed (glaze: leave simmered with sugar and water to make this caramelized)
* 1 potato, diced and boiled.
* 1 can of sweetcorn
* 1 Lettuce (for garnish)
* Juice of 5 lemons
* A Jug of “leche de tigre” (Leche de tigre preparation: pour in blender: the juice of 2 lemons, a celery, 2 cloves of garlic, onion, hot chilli, coconut milk, red pepper, the juice from an orange, 3 cubesof the fish for flavour and season to taste … blending the contents for a minute and put into refrigerator to keep chilled)
In a bowl pour the fish and add a decent amount of salt, mix well and let stand for one minute (the salt opens the pores of the fish and helps it absorb the lemon juice and leche de tigre) after a minute add to the fish onion and lemon juice and let it stand for at least 5 minutes without mixing … after 5 minutes add the cold leche de tigre … this is going to give it taste and flavor of ceviche …
Serve on a platter decorated with lettuce and with the boiled potatoes served with glazed sweet potato and the sweetcorn and enjoy this delicious dish with your friends!