Ceviche with Ají Amarillo
A refreshing, Peruvian-style ceviche
Ingredients
Ceviche
- 300-400 grams very fresh, firm, white-fleshed fish fillet such as black bass, striped bass, flounder, or snapper. Kept very cold. (3/4#)
- 25 grams thinly julienned red onion
- 5-10 grams minced fresno pepper (or any spicy pepper of your choice)
- 5 grams roughly chopped cilantro
- small drizzle extra virgin olive oil
- 1-2 Tbsp cold water (or as needed)
Ají Amarillo Leche de Tigre
- 100 grams sliced ají amarillo pepper, seeds and stems removed (if using frozen ají amarillo, thaw under running water for a few minutes before slicing, could also use any other medium-heat pepper such as jalapeno)
- 1/2 Tbsp extra virgin olive oil
- 15 grams sliced celery
- 5 grams sliced garlic
- 5 grams washed cilantro stems (no leaves)
- 10 grams sliced shallot or red onion hearts (dont use the dark outer layers of red onion or it will stain the color of the Leche de Tigre)
- 12 grams neutral-flavored cooking oil
- 130 grams lime juice
- 10 grams salt
Instructions
Ají Amarillo Leche de Tigre
- Sautee the sliced peppers in the 1/2 Tbsp olive oil over medium-low heat for 3-4 minutes. Peppers should soften slightly but not get any color.
- Place the softened peppers on a plate and cool in the refrigerator or freezer until no longer warm.
- Measure out the rest of the ingredients and place in blender with the sauteed peppers.
- Blend everything very well but do not allow the blender to run so long that the Leche de Tigre gets warm. Set sauce in the refrigerator until ready to use.
Making the ceviche
- Put your serving plate into the refrigerator or freezer to get very cold.
- Check to make sure fish fillets do not smell fishy in any way. Check for bones and remove them with pliers or tweezers if necessary.
- Cut the fish into roughly 3/4 inch chunks.
- Set a metal or glass bowl into another bowl with ice in it to make sure everything stays very cold. Add the diced fish, sliced onion, minced peppers, and chopped cilantro into the ice-cold bowl.
- Add the cold leche de tigre and combine mix everything well.
- Leche de tigre should coat the fish nicely while still being loose enough to pool at the bottom of the bowl. If it is too thick, feel free to add 1-2 tablespoons of cold water to get the consistency right. The leche de tigre should take care of almost all the seasoning. If you feel it needs a touch more salt or lime juice, add it now.
- Serve the ceviche immediately after mixing! Do not allow it to marinate and "cook" in the dressing. Place the ceviche on the chilled plate and allow any excess leche de tigre to pool on the bottom of the plate. Finish with a drizzle of olive oil.
