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Classic Peruvian Sea Bass Ceviche with Leche de Tigre

Classic Peruvian Sea Bass Ceviche with Leche de Tigre

Dinner
Prep Time
25min
Cook Time
15min
Servings
4
Calories
295
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Chef's Note

As discussed in the blog post, the modern Nikkei influence dictates a very short marination time. Do not exceed 10 minutes of soaking, or the acid will over-denature the proteins, resulting in a dry, rubbery texture rather than the desired buttery snap.

Tags
Peruvian
Ceviche
Seafood
Healthy
Dinner
Gluten-Free
Low-Fat
No-Cook
Summer
Ingredients

  • 1.5 lbs Fresh Sea Bass fillets (sushi-grade, skinless)

  • 1 cup Fresh lime juice (approx. 8-10 limes)

  • 1 medium Red onion, very thinly sliced

  • 2 tbsp Aji Amarillo paste

  • 1/4 cup Fresh cilantro, finely chopped

  • 1 clove Garlic, finely minced

  • 1/2 tsp Fresh ginger, grated

  • 1 tsp Kosher salt

  • 1 large Sweet potato, boiled and sliced into rounds

  • 1 cup Choclo (Peruvian large-kernel corn) or standard corn

  • 1/2 tsp Habanero or Rocoto chili, seeded and minced

Instructions
  • 1

    Prepare the accompaniment: Boil the sweet potato until tender (about 12 minutes) and cook the corn until soft. Set both aside to cool completely.

  • 2

    Prepare the onions: Slice the red onion into paper-thin half-moons. Soak them in a bowl of ice water for 10 minutes to reduce their pungency and keep them crisp.

  • 3

    Prep the fish: Ensure the sea bass is very cold. Cut the fillets into uniform 3/4-inch cubes, removing any remaining bones or bloodline.

  • 4

    The Salt Cure: Place the cubed fish in a chilled glass or stainless steel bowl. Sprinkle with the kosher salt and toss gently. Let it rest for 2 minutes; the salt begins the denaturation process by drawing out moisture.

  • 5

    Create the Leche de Tigre: In a small jug, whisk together the fresh lime juice, aji amarillo paste, minced garlic, grated ginger, and minced chili.

  • 6

    The Acid Cook: Pour the lime juice mixture over the salted fish. Add the drained red onions and chopped cilantro. Toss gently but thoroughly to ensure every piece of fish is submerged.

  • 7

    Timing the Cure: Allow the fish to marinate for 5 to 8 minutes. The exterior should turn opaque and white, while the center remains slightly translucent.

  • 8

    Assembly: Arrange 2-3 slices of sweet potato and a spoonful of corn on each plate. Divide the ceviche among the plates, ensuring you spoon plenty of the 'Leche de Tigre' marinade over the fish. Serve immediately while ice-cold.

Nutrition Information (per serving)
295
Calories
34g
Protein
24g
Carbs
5g
Fat
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