Asians will call this the Peruvian version of sashimi. But while the Japanese method of preparing raw fish relies on the freshness of produce and a chef's sharp knife skills, ceviche is better known for tiger's milk — the citrusy marinade used to cook the raw fish or shellfish in this zesty dish.
In Hong Kong, new Japanese-Peruvian restaurant TokyoLima in Central even has a section of its menu dedicated to various types of ceviche. The classic version, for instance, has sea bass marinated in the signature tiger's milk with onions and coriander. There is even a vegetarian take, where portobello mushrooms and daikon (radish) is marinated in a mint-infused tiger's milk.
Here, we put together a classic recipe for ceviche.
In Hong Kong, new Japanese-Peruvian restaurant TokyoLima in Central even has a section of its menu dedicated to various types of ceviche. The classic version, for instance, has sea bass marinated in the signature tiger's milk with onions and coriander. There is even a vegetarian take, where portobello mushrooms and daikon (radish) is marinated in a mint-infused tiger's milk.
SEE ALSO: The Science Behind Dry-Aged Fish
Here, we put together a classic recipe for ceviche.
Recipe for Ceviche
Ingredients
For the Tiger's Milk:
100g Vine tomatoes
25g Celery
35g Shallots
25g Red capsicums
1/2 Chilli padi
5g Ginger
5g Garlic
190ml Lime juice
25g Fish fillet
150ml Fish stock
10g Salt
5g Sugar
Pinch of Espelette pepper
Method:
Mix all the ingredients and leave in the fridge for 10 minutes to marinate.
Blend the mixture for five minutes. Strain the mixture to sieve out chunky bits, then leave to cool in the chiller.
Once chilled, adjust the seasoning if necessary.
Ingredients
For the Tiger's Milk:
100g Vine tomatoes
25g Celery
35g Shallots
25g Red capsicums
1/2 Chilli padi
5g Ginger
5g Garlic
190ml Lime juice
25g Fish fillet
150ml Fish stock
10g Salt
5g Sugar
Pinch of Espelette pepper
Method:
Mix all the ingredients and leave in the fridge for 10 minutes to marinate.
Blend the mixture for five minutes. Strain the mixture to sieve out chunky bits, then leave to cool in the chiller.
Once chilled, adjust the seasoning if necessary.
For the Ceviche:
Ingredients:
400g Red snapper fillet, diced in cubes
100g Red onions, sliced thinly
Method:
Mix the onions with the fish in a bowl. Add salt.
Place in the chiller for five minutes to keep it cold.
Add the Tiger’s Milk (from steps above) and leave to marinate for at least one minute.
Plate the ceviche and garnish with micro coriander. Serve.
Ingredients:
400g Red snapper fillet, diced in cubes
100g Red onions, sliced thinly
Method:
Mix the onions with the fish in a bowl. Add salt.
Place in the chiller for five minutes to keep it cold.
Add the Tiger’s Milk (from steps above) and leave to marinate for at least one minute.
Plate the ceviche and garnish with micro coriander. Serve.
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