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.
🐟 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
1- Prepare "Tiger's Milk" (Leche de Tigre):
2- Prepare the Fish:
3- Prepare Caramelized Sweet Potato:
4- Assemble the Ceviche:
5- Plate and Garnish:
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
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