Amazonian Ceviche with Passion Fruit
Appetizers • Peruvian
Description
Sea bass can be substituted with any other white fish. You can also add small bits of salmon to the 'tiger's milk', but just a little.
Ingredients
- Smoked haddock fillet 20 oz
- Celery stalk ½ pieces
- Garlic 2 cloves
- Mild Chili Spice 1 piece
- Spanish onions ½ heads
- Cilantro 4 sprigs
- Lime Juice 5 fl oz
- Scorpion fish fillet 0 oz
- Passion Fruit 10 oz
- Fresh Mint 3 sprigs
- Sugar 3 spoons
- Ginger 0 oz
- Lime to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cut the salmon into large cubes and refrigerate.
Step 2
Mix the sea bass fillet with the celery stalk, ginger, minced garlic clove, cilantro stems (reserve the leaves for serving), half of a chili pepper, and onion, all chopped randomly. Pour lime juice over the mixture, season with salt, stir well, and let it sit for 15 minutes.
Step 3
Add 75 ml of water and a few ice cubes to the vegetables, blend until smooth, season with salt to taste, and strain through a sieve. This is called 'tiger's milk'.
Step 4
Place the passion fruit pulp, mint, sugar, and a piece of ginger into a small saucepan, add 100 ml of water, and bring to a boil. Then cool down the mixture; for a smoother consistency, you can blend it slightly, but try to avoid blending the seeds. Strain the sauce through a sieve.
Step 5
Mix the passion fruit sauce with the 'tiger milk' until well combined.
Step 6
Add a little lime juice, cilantro leaves, chili rings, minced garlic, and a pinch of salt to the chilled fish. Add the sauce, mix well, and serve immediately.
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