serves
8
prep
25 minutes
difficulty
Easy
serves
8
people
preparation
25
minutes
difficulty
Easy
level
Ingredients
- 800 g skinless snapper fillets, pin-boned, diced into 1 cm cubes (offcuts reserved for marinade)
- ¼ cup picked coriander leaves, to serve
- 4 eschallots, thinly sliced, to serve
For the tiger’s milk (ceviche marinade)
- 1 cup fish offcuts (see Note)
- 1 eschallot, roughly chopped
- 2 raw scallops, without roe
- 3 coriander roots, scraped, cleaned, roughly chopped
- 2 tsp aji amarillo (see Note)
- ⅓ cup (80 ml) fish stock
- 2 limes, juiced
- 4 lemons, juiced
For the sweet potato
- 1 cup (250 ml) fresh orange juice
- 1 cinnamon quill
- 2 cloves
- 100 g raw sugar
- ½ sweet potato, peeled, cut into 1 cm thick slices
Instructions
- Place the diced fish onto a large baking tray and sprinkle with salt. Mix gently to combine, then spread out, cover and refrigerate while you prepare the remaining ingredients.
- To make the tiger’s milk (ceviche marinade), to a blender or food processor add the fish offcuts, eschallot, scallops, coriander roots and aji amarillo. Blend to a smooth paste, then strain through a fine mesh strainer. Return to the blender with the fish stock and blitz again. Season with a generous pinch of salt. Pour it into a jug with the citrus juices and mix to combine. Refrigerate until needed.
- For the sweet potato, combine the orange juice, cinnamon, cloves and sugar in a medium heavy-based saucepan over medium heat. Cook for 4 minutes, then add the sweet potato and enough water to cover. Cook for 10 minutes, or until tender. Drain, discarding the spices.
- To serve, place the diced fish into a glass bowl. Stir the tiger’s milk and pour it over the fish. Toss gently to coat. Serve the Peruvian-style ceviche with slices of sweet potato. Sprinkle with coriander and thinly sliced eschallots.
Notes
- The fish offcuts are the less pretty pieces (but still delicious!) of fish which are often discarded during the fish butchery process when slicing fish for sashimi. You can ask your fishmonger for these if you’re not filleting the fish yourself.
- Aji amarillo is a Peruvian yellow chilli paste. Alternatively deseeded and finely chopped red or green chilli can be used.
- While some ceviche recipes marinate the fish for longer periods, Saravia explains in that with tiger's milk, it's important not to over-marinate the fish.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
