peruvian cuisine
A FUSION OF FLAVORS AND HISTORY
Peruvian Recipes
We graciously thank Chef Carla Bentin, Astrid y Gaston, for her contribution of these recipes.
CEVICHE DE PESCADO
(serves one)
The raw fish of ceviche is cured in a lemon juice mixture called leche de tigre (tiger’s milk). On Sunday morning in Lima, you are bound to find people throwing back the acidic mixture in attempts to cure their hangovers.
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| 4.5 ounces sea bass | ||||
| 1 tablespoon whole cilantro leaves | ||||
| 1 ají pepper (or jalapeño) | ||||
| ¾ cup fresh squeezed key lime juice (or lemon juice) | ||||
| 1/8 cup ginger, grated | ||||
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¼ celery stick, grated
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| 4 cubes ofice | ||||
| Salt and pepper | ||||
| ½ cup red onion, sliced thinly lengthwise | ||||
| ¼ ear of corn, boiled (preferably large-kernel Peruvian corn) | ||||
| ½ sweet potato, boiled | ||||
| Cheesecloth | ||||
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Cut sea bass into cubes and store in refrigerator. Remove seeds and veins from ají pepper. Chop finely. Slice red onion into 1/8-inch strips.
To make the leche de tigre, place grated ginger and celery in cheesecloth, and squeeze over medium-sized bowl. To this mixture, add the lemon juice, ají pepper, cilantro leaves, ice, and salt and pepper. Whisk until ice has melted and mixture is a light yellow. Combine leche de tigre with cubes of sea bass and onion. Spoon fish and leche de tigre into a soup bowl. Decorate with sweet potato and corn. Eat with a spoon! |
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