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Ceviche Classico

Classic Peruvian ceviche.

Classic Peruvian ceviche (Photo: Marco Torres Photography)



Easy Fish Stock: 

4 cups water 
2 pounds of bones and heads of lean, white-flesh fish – such as halibut, snapper, bass, or flounder – with gills removed (avoid salmon, mackerel, trout, or other oily fish because of their strong flavor)
1 cup diced yellow onion 
1 medium leek, diced
1 celery stalk, diced
1 garlic clove, minced

For leche de tigre:

1 cup chopped yellow onion 
1 tablespoon chopped garlic 
1 1/4 tablespoons chopped celery 
1 teaspoon chopped ginger 
1 1/2 cups freshly squeezed lime juice 
1/4 cup chopped fresh fish 
1 1/2 cups fish stock 
2 tablespoons salt 
1/4 teaspoon white pepper 

For ceviche:

1 1/2 cups fresh fish cut into cubes (any mild fish you would like to use is fine – red snapper, flounder, mahi-mahi, etc.) 
Pinch of salt 
Pinch of white or black pepper 
Pinch of finely chopped cilantro 
Juice of 1/2 lime  
1/2 cup leche de tigre 

For garnish:

1 tablespoon finely chopped aji limo (or any spicy chili pepper) 
1 tablespoon choclo (Peruvian corn) 
1 tablespoon sweet potato, boiled, cubed, and served cold
1 tablespoon cancha (toasted corn nuts) 
1 tablespoon julienned red onions

Recipe directions: 

To make fish stock, place fish bones and heads in a large bowl and cover with cold water, then rinse fish under cold running water, washing away any large areas of blood, such as near the spine. Set aside. 

In a large saucepan, add water, onion, leek, celery, garlic, the fish heads, and bones. The liquid should barely cover the fish heads and bones. Add more water if necessary. 

Bring liquid to a boil, then lower the heat and simmer for an hour. Using a spoon, skim off any scum on the surface. 

When ready, strain the fish stock through a fine-mesh strainer, then chill. Fish stock can be kept refrigerated, covered, for up to five days, or frozen for up to three months. This recipe makes about 3 cups.

To make leche de tigre, mix all ingredients in a blender until you get an even sauce. Pass it through a strainer and store in a covered container in the refrigerator until ready to use. 

Place the fish in a chilled bowl and add the aji limo, salt, pepper, cilantro, and red onions. Mix very well using a spoon. Squeeze half the lime and mix. Add the leche de tigre and mix. Serve in a chilled bowl or plate, and garnish with choclo, sweet potato, red onions, and cancha. It should be served right away after plating. Serves 2.  

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