Ceviche
This is a fresh dish of marinated fish cubes mixed with lime juice, red onion, chili, coriander, and ginger, served cold with a coconut leche de tigre, corn, chili oil, and coriander for added flavor.
Dice <quantity>½</quantity> red onion and place in a bowl
Deseed and dice <quantity>⅓</quantity> of chili pepper and add to the bowl
Dice <quantity>1</quantity> small piece of ginger and add to the bowl
Dice <quantity>¼<unit>stalk</unit></quantity> of celery and <quantity>1<unit>stalk</unit></quantity> of coriander. Add to the bowl
Add <quantity>1<unit>tsp</unit></quantity> of salt. Stir to combine and refrigerate for 12h to marinate
Add <quantity>¼<unit>cup</unit></quantity> of fresh lime juice and <quantity>1</quantity> ice cube to the marinated vegetables
Add a splash of cold water, <quantity>3<unit>tbsp</unit></quantity> of coconut milk and salt to taste
Transfer to a blender and mix until well combined
Strain. The coconut leche de tigre is ready
Finely slice <quantity>½</quantity> small red onion and soak in a bowl of cold water
Deseed and dice <quantity>½</quantity> red chili
Cut <quantity>1</quantity> small white fish fillet into medium dices
Transfer the fish to a bowl and season with salt to taste. Add the diced red chili and stir to combine
Cover with the Leche de Tigre and stir to combine. Add the sliced red onion
Serve the fish on a plate and drizzle with the leche de tigre to taste
Garnish with <quantity>1<unit>tbsp</unit></quantity> of canned giant white corn kernels and <quantity>1<unit>tbsp</unit></quantity> of toasted corn
Garnish with cilantro leaves and chili oil to taste. The ceviche is ready
Enjoy!
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