Peruvian Ceviche With Tigers Milk Recipes

AUTHENTIC PERUVIAN CEVICHE

Steps:

• Preheat the oven to 425° F. Lightly spray a baking sheet with oil. Cut the sweet potato into 1/2-inch cubes. Sprinkle the sweet potato with salt and pepper. Roast the sweet potato for 20 - 30 minutes, flipping it every 10 minutes. You want the sweet potato crisp and golden brown with some black edges. Set aside.
• Bring a pot of water to a boil. Sprinkle salt in the water. Add the ear of corn and boil for 5 minutes. Remove the ear of corn and cool completely. When the ear of corn is cool, remove corn kernels while still intact by slicing your knife downward as close to the base of the kernels as possible. Repeat until all the kernels have been removed.
• Cut the fish into 1/2-inch cubes. Place fish in a bowl and season with salt. Set aside in the fridge.
• Thinly slice 1/2 a red onion and place it in a bowl of cold water with ice. Soaking the red onion in cold water with ice helps get the "bite" out of the onions and makes them sweeter. It also helps keep the red onions crisp. Set aside.
• Now we will prepare the Tiger's Milk. Only make this when you are ready to marinate the fish - the citrus needs to be fresh! Add the fresh lime juice, clam juice, 1/4 cup diced red onion, fresh ginger, and garlic clove into a blender. Pulse for 15 - 30 seconds or until smooth. Add the Aji Amarillo paste and cilantro and pulse again for 5 seconds. Strain the Tiger's Milk into a container.
• Pour the Tiger's Milk over the fish and gently toss the fish to get fully marinated. Let the fish "cook" for 30 minutes or until the fish turns white. The fish ceviche should look like medium-rare steak. Cooked on the outside (opaque) while slightly raw on the inside.
• Add the fish, sliced red onion, sweet potato, corn, and fresh cilantro to a bowl. Pour some Tiger's Milk over the ceviche and serve immediately.

PERUVIAN CEVICHE WITH TIGER'S MILK

Steps:

• Place celery, onion, garlic, stock, fish pieces, and lemon and lime juice in blender. Blend to desired consistency, which would take approximately 30 seconds.
• Add the coriander and hot pepper and blend for approximately 30 seconds, enough time to bring out aroma and flavour but not the colour.
• Season to taste.
• Cut the fish into 2-3 cm cubes.
• Rub the hot pepper around a glass or metal bowl. This is to give it the special aroma of the pepper.
• Add small pieces of chili pepper, to taste, but be careful because it is very hot.
• Add the fish cubes to the bowl, sprinkle with salt and pour the Tiger´s Milk directly onto the fish. This should almost cover the fish. Add more salt if needed.
• Add one or two ice cubes to cool and let it stand for one minute.
• Serve in a bowl or dish and accompany with sweet potato and the fried corn. Garnish with cilantro.

SCALLOP CEVICHE WITH "TIGER'S MILK"

Steps:

• Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.
• Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.
• Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.
• Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.
• Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.
• Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.
• Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07