Classic leche de tigre ceviche

Ingredients

• 700 g very fresh meager or cod fillet, skinless
• 10 pieces limes
• 1 piece red onion
• 1 piece fresh red bird's eye chili
• 0.5 bunches fresh cilantro
• 1 clove garlic
• 10 g fresh ginger
• 1 sprig celery stalk
• to taste fine salt
• to taste ground white pepper
• 600 g orange sweet potato
• 300 g Peruvian giant corn in a jar
• 4 leaves romaine lettuce leaves
• 220 ml classic leche de tigre

Method

1. Cook the sweet potato whole or in large chunks in simmering water until a blade pierces it without resistance; drain, let cool, peel if necessary, then cut into tender bite-sized pieces.
2. Slice the red onion very finely, rinse it in cold water, then drain it; it should stay crisp but lose its raw bite.
3. Prepare the leche de tigre with the fish trimmings, lime, garlic, ginger, celery, cilantro stems, chili, and salt; strain and keep very cold, with a fresh, citrusy, and oceanic smell.
4. Cut the fish into even bite-sized cubes, remove any pin bones by touch, and keep cold until the last moment; the meat should remain firm, shiny, and without any strong odor.
5. In a cold bowl, season the fish with salt and a little white pepper, toss gently, then add the freshly squeezed lime juice; wait only until the outside becomes pearlescent and the center remains tender.
6. Add the ice-cold leche de tigre, red onion, finely sliced chili, and cilantro leaves; mix with a cold spoon just to coat without breaking the fish.
7. Taste the marinade and adjust with salt, lime, or chili until you achieve a distinctly tart, saline, and spicy balance, without bitterness.
8. Plate immediately in cold bowls or shallow dishes with the lettuce, sweet potato, and giant corn; spoon the leche de tigre over the top and serve right away while the fish is cool and juicy.

Nutrition

Per serving

Energy

365.5 kcal

Protein

34.94 g

Carbohydrate

50.13 g

Fat

6 g

Fibre

13.98 g

Calcium

156.17 mg

Iron

3.18 mg

Magnesium

109.15 mg