Classic Ceviche
3 1/2
ounces
fluke
*
salt
1
fresh lime, juiced
2
ounces
leche de tigre
1
habanero brunoise
1
ounce
red onion, julienned
Classic Ceviche with Leche de Tigre
http://thelatinkitchen.com/r/recipe/ceviche-leche-de-tigre
Prep Time 60 Mins
Cook Time 20 Mins
Total Time 80 Mins
Servings -
Not only is Ceviche a marriage of ingredients from the Sea and the Land, but also a fusion of Inca, Spanish, and Japanese cultures. And when you prepare Ceviche, not only are you mixing ingredients, but you are also bringing together all of these worlds into a bowl. Presenting, the godfather of the Ceviche Family — the Ceviche Classico with Leche de Tigre.
INGREDIENTS
Garnish
*
ounce
sweet potato
*
ounce
choclo
*
ounce
micro cilantro
Leche de Tigre
16
Lime Juice
8
fish stock
5
fish, white meat
2
ounces
celery
2
ounces
onions
1
ounce
cilantro
1
clove garlic
2 1/2
ounces
ice
1/10
ounce
aji limo
*
salt to taste
Make the leche de tigre: Mix lime and fish stock. Blend with remaining leche de tigre ingredients for 10 seconds. Strain and blend again. Keep cold.
Make ceviche: In a bowl combine fluke, salt and lime juice. Toss to combine. Top with leche de tigre, then toss again.
To plate, place 1/4 of fluke on plate. Top with additional leche de tigre and garnish with habanero, red onion, sweet potato, choclo and micro cilantro.