Spicy Ceviche with Jalapeño and Cucumber
Appetizers • Peruvian
Description
This recipe was created by Chef John Smith from a popular American restaurant.
Ingredients
- Scorpion fish fillet 25 oz
- Celery stalk ½ pieces
- Mild Chili Spice 1 piece
- Spanish onions ½ heads
- Garlic 2 cloves
- Cilantro 5 sprigs
- Lime Juice 5 fl oz
- Cucumbers 5 oz
- Canned Jalapeño Peppers 5 oz
- Lime to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cut the sea bass fillet into large cubes, setting aside about 80 grams of the fish. Place the cut fish in the refrigerator.
Step 2
Mix the reserved 80 grams of sea bass with a celery stalk, ginger, a minced garlic clove, cilantro stems (set aside the leaves for serving), half a chili, and onion, all chopped randomly. Pour lime juice over the mixture, season with salt, stir, and let it rest 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
Mix the coarsely chopped cucumbers and jalapeños, season with salt, and blend until smooth. Combine with 'tiger's milk'.
Step 5
Add the minced garlic, sliced chili, and lime juice to the chilled fish, mix well, then add the sauce, mix again, and serve immediately.
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