Peruvian Ceviche | Everyday Gourmet S8 E36

Experience the authentic flavors of Peru with this traditional ceviche dish, where fresh snapper is delicately "cooked" in a zesty "Tiger's Milk" marinade, featuring a balance of citrus and heat. Paired with a sweet and tender side of caramelized sweet potatoes, this dish is a refreshing culinary delight perfect for sunny days and shared moments.

Ingredients

🐟 2 snapper fillets, deboned and skinned, diced into small cubes
🍈 3 to 4 limes, juiced
🍋 2 to 3 lemons, juiced
🧂 A generous sprinkle of Maldon Sea Salt
🌶️ 1 to 2 teaspoons Peruvian Yellow Chili Paste (Aji Amarillo paste) or fresh long red/green chilies, deseeded and finely chopped
🧅 1 to 2 shallots, roughly chopped for marinade, finely sliced for garnish
🌿 Coriander roots from a small bunch, roughly chopped
🌿 Baby coriander leaves, a small bunch for garnish
🐠 Some fish stock
🍠 1 medium-sized sweet potato, peeled and thinly sliced
🍊 3 to 4 oranges, juiced
🌰 1 cinnamon stick
🌿 2 to 3 cloves
🍬 Raw sugar, quantity not specified
🫒 Colavita Extra Virgin Olive Oil

Instructions

1- Prepare "Tiger's Milk" (Leche de Tigre):

Halve the limes and lemons and use a fork to gently extract the juice into a measuring jug or blender cup, avoiding bitter oils from the skin.
Add the roughly chopped fish offcuts, shallots, and coriander roots.
Stir in the chili paste and a splash of fish stock.
Blend using an immersion blender until smooth and milky.

2- Prepare the Fish:

Dice the snapper fillets and place them in a glass bowl.
Sprinkle generously with Maldon sea salt; mix gently.

3- Prepare Caramelized Sweet Potato:

In a small saucepan, combine orange juice, cinnamon stick, cloves, and raw sugar.
Simmer over medium heat, then add sweet potato slices.
Cook until tender and the liquid reduces to a sticky syrup.

4- Assemble the Ceviche:

Pour "Tiger's Milk" over the salted fish, mixing to coat.
The fish will turn opaque as it "cooks" in the citrus marinade.

5- Plate and Garnish:

Place marinated ceviche in the center of a serving plate.
Arrange caramelized sweet potato slices alongside.
Garnish with sliced shallots and baby coriander leaves.
Optionally, drizzle extra "Tiger's Milk" around the plate.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Equipment: Wooden Cutting Board, Chef's Knife, Fork, Measuring Jug/Blender Cup, Immersion Blender, Glass Bowl, Small Saucepan, Citrus Reamer/Juicer, Spoon, Shallow Serving Plate