- 80–100 g sea bream, filleted and trimmed
- salt
- 1 tsp (rounded) Rocoto pepper, blanched and diced finely
- 100 ml tiger's milk (see below)
- 1 tablesp. sweet fried onions (see below)
- red and green shiso leaves
- 2–3 tablesp. Inca corn
- For the tiger's milk:
- (makes 1 L)
- 2 sticks celery – the white end is better
- 100 g onion, finely diced
- 50 g ginger, peeled and chopped
- 4 cloves garlic
- 150 ml freshly made, light fish stock
- small bunch coriander leaves to taste
- juice of 9 limes
- 2 ají limo chillies, split
Sea bream ceviche, white tiger''s milk, sweet onion skin, Inca corn
Robert Ortiz
23rd December 2013
Sea bream ceviche, white tiger''s milk, sweet onion skin, Inca corn
Bream is a versatile type of fish that lends itself to a variety of delicious recipes and cooking methods. Why not give the Sea bream ceviche, white tiger''s milk, sweet onion skin, Inca corn recipe a try yourself? By Robert Ortiz from Lima
Ingredients
Method
(serves 1)
Cut the fish into 1 cm cubes. Sprinkle a little salt on it and mix with the Rocoto pepper. Put in a chilled glass bowl. Pour the tiger's milk on top. Sprinkle the crisp fried onions over the fish. Finish with the shiso leaves. Serve most of the Inca corn separately, but add a few kernels to the bowl.
For the tiger's milk:
Put the celery, onion, ginger, garlic and fish stock in a blender and liquidise. Pour into a container and leave to stand for 20 mins. Add the coriander, lime juice and chillies. Leave the mixture for another 20 mins. Strain through a sieve, extracting as much juice as possible, and chill.
For the sweet fried onions:
Prepare a stock syrup with 1 kg water to 1,200 g sugar. Boil and cool. Macerate shredded red onions in the mixture overnight. Drain and deep-fry in hot oil until crisp. Pat dry on absorbent paper.
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