Displaying items by tag: tigers milk

Here is charming Martin Morales - the Ceviche Peruvian Kitchen founder, proprietor and chef - on his pop-.up tour of three countries, with Aldeburgh fisherman Dean Fryer. We went to the event; we can make Ceviche now!

INGREDIENTS (serves 4)
1 large red onion, very thinly sliced
600g sea bass fillet (or other white fish), skinned and trimmed
A few coriander sprigs, leaves finely chopped
1 limo chilli, deseeded and finely chopped
1 sweet potato, boiled and cut into small cubes
Fine sea salt

For the tiger’s milk
5mm piece fresh root ginger, halved
1 small garlic clove, halved
4 coriander sprigs, roughly chopped
Juice of 8 limes
½ tsp salt
½ tsp medium red chilli, chopped, deseeded and deveined

METHOD
Step 1: To make the tiger’s milk, put the ginger, garlic, coriander sprigs and lime juice in a bowl and stir, then leave to infuse for 3min. Strain the mixture through a sieve into another bowl. Add salt and red chilli, then put aside.

Step 2: Wash the sliced red onion, then leave to soak in iced water for 5min. Drain thoroughly and spread out on kitchen paper or a clean tea towel to remove excess water, then place in the fridge.

Step 3: Cut the fish into uniform strips of 3cm x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave for 2min, then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in the marinade for 2min.

Step 4: Add the onions, coriander, limo chilli and sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking. Divide between serving bowls and serve immediately.

This recipe is from Ceviche: Peruvian Kitchen by Martin Morales (Weidenfeld & Nicolson, £25), out on July 4.