- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
For the tigers milk
- 5mm fresh ginger, cut in half
- 1 small clove of garlic, cut in half
- 4 roughly chopped sprigs of coriander
- The juices of 8 limes
For the ceviche
- 1 large red onions, very finely sliced
- 600 g sea bass fillets, or another white fish, skinned and trimmed
- 1 portion of homemade chilli tiger's milk milk, see above
- A few sprigs of coriander, leaves finely chopped
- 1 chilli, deseeded and finely chopped
- 1 sweet potatoes, cut into small cubes
For the chilli paste
- 1 tbsp vegetable oil
- 100 g chillies
- 1/2 onion, finely chopped
- 2 cloves of garlic, crushed
Tips and Suggestions
1. Keep your fish refrigerated until just before using. We recommend using fine sea salt for making any kind of ceviche as it is higher quality than other salts and more beneficial in cold cooking. With any other kind of cooking with heat normal table or rock salt is sufficient.
2. To sterilise glass bottles or jars, wash them in hot soapy water and place in a low oven at 150C/130C fan/gas mark 2, until ready to use.
3. As a general rule you can store chilli pastes for up to a week in the fridge. They will keep quite well if you decant into sterilised jars and cover with a layer of vegetable oil. You can freeze them too. A useful for tip for freezing is to put the paste into ice cube trays in tablespoon and teaspoon measurements and then decant into plastic bags once frozen.
1. Cook your sweet potato for about 25 minutes until tender, put to one side.
For the chilli paste:
2. Heat the vegetable oil in a large, heavy-based saucepan. Heat over medium heat and then add the chillies and chopped small onion.
3. Sauté over low heat for about 10 minutes, stirring regularly. Add crushed garlic cloves and sauté for 5 minutes until everything is very soft, being careful to make sure it doesnt take on any colour. Put the contents of the saucepan into a food processor or blender and blitz until smooth. Store in the fridge in a sterilised jar. Makes about 190g.
For the tigers milk:
4. Put a 5mm piece of fresh root ginger, small garlic clove, 4 roughly chopped coriander sprigs and the juice of 8 limes in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add ½ teaspoon salt and 2 teaspoons Amarillo Chilli Paste (see above) and mix well. This will keep for 4 hours in the fridge.
5. Wash the sliced red onion and then leave it to soak in iced water for 5 minutes. Drain thoroughly, spread out on kitchen paper or a clean tea towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onions and help to keep them crisp.
6. Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fishs pores. Leave this for 2 minutes and then pour over the tigers milk and combine gently with the spoon. Leave the fish to cook in this marinade for 2 minutes.
7. Add the onions, coriander, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking. Divide between serving bowls and serve immediately.
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