Halibut Ceviche with panther’s milk | A Recipe by Martin Morales
Get Ceviche Peruvian Kitchen Book
Amarillo chilli tiger’s milk
Put 5 mm piece of fresh root ginger (cut in half), 1 small garlic clove (cut in half), 4 roughly chopped cilantro springs and the juice of 8 limes in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add 1/2 teaspoon salt and 2 teaspoons Amarillo Chilli Paste and mix well. This will keep for 4 hours in the fridge. You can transform this tiger’s milk into panther’s milk adding a drop of pisco.
Alfonso put some extra love, adding 1/4 half sheet of kombu and a pinch of bonito flakes. Very delicious indeed!
Basic chilli paste – Makes about 190 g
Put 1 tablespoon of vegetable oil in a large, heavy-based saucepan. Heat over medium heat and then add 100 g frozen or fresh deseeded chillies of your choice or 35 g reconstituted deseeded and roughly chopped dried chillies, and 1/2 finely chopped small onion. Sauté over low heat for about 10 minutes, stirring regularly.
Add 2 crushed garlic cloves and sauté for 5 minutes until everything is very soft, being careful to make sure it doesn’t take on any color.
Put the contents of the saucepan into a food processor or blender and blitz until smooth. Store in the fridge in a sterilized jar.
Don Ceviche – Serves 4
1 large red onion, very thinly sliced
600 gr halibut or other firm-textured white fish, skinned and trimmed
1 portion of Amarillo chilli tiger’s milk
1 few cilantro springs, leaves finely chopped
1 limi chilli, deseeded and finely chopped
1 sweet potato, cooked and cut into small cubes
Fine sea salt
Directions
Wash the sliced red onion and then leave it soak in iced water for 5 minutes. Drain throughly, spread out on kitchen paper or clean tea towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onion and help to keep then crisp.
Cut the fish into uniform strips of around 3 x 2 cm. 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. Leaves this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to “cook” in this marinate for 2 minutes.
Add the onions, cilantro, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli in to your liking. Divide between serving bowls and serve immediately.
Instead of chopped cilantro leaves, we used cilantro oil to finish the dish.
Cilantro oil – Makes about 100 ml
Put 1 small bunch of fresh cilantro (leaves and stalks) in a saucepan with 100 ml vegetable oil and set over medium heat. Heat gently for 5 minutes, without boiling, to let the cilantro wilt. Take off the heat and leave it cool. Transfer the cilantro and oil to a food processor or blender and blitz until smooth. Strain through a fine sieve and decant into a sterilized bottle. Store in a cool, dark place.
This can be kept in the fridge for around a month.
No Comments