- Tiger’s milk marinade
- 12g white onion
- 40g celery
- 225ml lime juice
- 150g ice
- 75g bream scraps (left from fileting bream)
- 15g ginger
- 2g garlic
- 1g Maldon salt
- 2g Aji Limo (deseeded) – or use red chilli instead
- 12g coriander stems
- 6 sea bream fillets (360g)
- 1 Choclo corn (Peruvian giant corn) or use tinned corn instead
- 1 sweet potato, cubed in 1cm dice
- 1 star anise
- Coriander leaves
- 1 red onion, sliced thinly and dressed lightly in olive oil
- 1 Aji Limo or red chilli finely chopped
- 1 thumb sized piece of ginger sliced very thinly
- Maldon salt
1. Put all ingredients except the coriander stems in a blender and blitz on full blast for 2 minutes.
2. Add coriander stems and pulse twice
3. Leave to infuse in the fridge for 15 minutes, ensuring that it is always cold. Pass through a fine sieve and chill immediately.
4. Trim the sea bream, slicing each fillet into 3 4cm slices against the grain (scraps can be used for tiger’s milk)
5. Boil the corn for ten minutes with salt and leave to cool
6. Boil the sweet potato with salt and star anise for ten minutes, puree and leave aside to cool
7. Mix the bream with the chilli, ginger and salt and marinade for one minute. Add the corn, sliced red onion and coriander to the bream, then add the tiger’s milk marinade. Leave some red onion slices and coriander leaves aside to garnish.
8. Divide the sweet potato puree between the plates, arrange the ceviche mix on top in a stack, garnish with extra coriander and red onion. Serve immediately
Recipe courtesy of Harry Edmeades, Senor Ceviche.