This Seabass ceviche recipe will put a lot of tasty spring freshness on you plate. It uses Tiger’s Milk or as it is traditionally called in its home country Leche de Tigre. This is a the Peruvian sauce that’s forms the liquid part of that country’s most famous dish, Ceviche.
Sustainable Supper Club
The recipe comes from Nati – @natisonpriory who is one half of the Sustainable Supper Club (the other being Dot– @dotscookin) so we have some great local provenance. The Sustainable Supper Club is focused on tasty dishes using local and seasonal food along with cocktails and conversation on how to develop your own sustainable lifestyle. You can find out more about their next event here >>
This recipe will serves 4-6 people as sharing starter
Ingredients For Seabass Ceviche
1/2 red onion
600g fresh seabass fillet (skin off) from Walter Purkis & Sons
1 large sweet potato (cooked and cut into small cubes)
Handful of toasted chulpe corn (alternatively salted, roasted Turkish corn snack)
Fresh coriander roughly chopped
1 red chilli
Small piece of ginger (5mm)
1 garlic clove
Pinch of salt
To Make The Tiger Milk
Squeeze all the lime juice in a bowl. Add garlic clove (cut into half) and ginger root (peeled and cut into half), salt, roughly chopped chilli (no seeds) and a few sprigs of coriander. Let it infuse for 5 minutes. Strain and keep in fridge for up to 3-4 hours.
Cooking Method For The Seabass Ceviche
Chop seabass into bite sized chunks. Cut sweet potato into small even cubes and cook in salted water until soft. (don’t overcook) Finely slice the red onion, soak in ice cold water for 5 minutes then drain and dry (this makes it milder and keeps its crunch).
Just before serving: Mix seabass with tiger milk and let it infuse for about 2-3 minutes. This “cooks” the fish. Add all the other ingredients: sweet potato, corn, red onion slices, coriander (few pieces of red chilli finely sliced if you like it spicy) and a juice of passionfruit if you want to make it more fruity. You can make it even prettier by adding some micro-coriander or edible flowers.
Ready to serve right away