Asians might call this the Peruvian version of sashimi. They would be right if they were referring to a tiradito, a Peruvian dish where raw fish is sliced sashimi-style thanks to Japanese immigrants who brought over their sharp knife skills during the 1899 immigration.
But what differentiates a ceviche from a tiradito is not just the way the fish is sliced. In ceviches, the raw seafood are usually diced into chunky pieces instead.
At new Peruvian restaurant Tono Cevicheria, Peruvian native Daniel Chavez shows off the classic dish in various styles, with one common ingredient that binds them all together — 'tiger's milk', or leche de tigre. Made from lime juice, onions, chilli and just a dash of fish sauce, this zesty marinade is vibrant and punchy in flavour, and is key to curing the raw seafood in this dish.
At new Peruvian restaurant Tono Cevicheria, Peruvian native Daniel Chavez shows off the classic dish in various styles, with one common ingredient that binds them all together — 'tiger's milk', or leche de tigre. Made from lime juice, onions, chilli and just a dash of fish sauce, this zesty marinade is vibrant and punchy in flavour, and is key to curing the raw seafood in this dish.
Here, chef Chavez shares his recipe for a classic ceviche with a twist.
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 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 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.
Recommended Reading: Get more recipes here.
