Cebiche de Pescado

By • August 1, 2013 0 Comments

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Author Notes: Traditional Peruvian style cebiche, product of the influence of Japanese culture and Peruvian tradition. Basically our Cebiche is made with 5 ingredients: Fish, Lime, Chili, Red onions and Salt. Many people add ginger and celery which adds freshness and a a nice bite to it. Normally accompanied with sweet potatoes and corn.
It can be made with shellfish like shrimp, squid, scallops, octopus and abalone if they are cooked first and then chilled.
For this dish we'll make a Leche de Tigre, which is what we call the cebiche juice.
CARLOS SOTOMAYOR

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Serves 4

Ingredients

  • 1.5 pounds Sea bass, sole or any other white fish
  • 2 Medium red onions julienne
  • 12 Limes
  • 2 tablespoons Rocoto chili paste
  • 1 Limo chili (Chopped)
  • 2 Cloves of garlic minced
  • 2 Stems of celery
  • 2 ounces Ginger minced
  • 2 tablespoons Chopped cilantro
  • Salt
  • 0.5 pounds Sweet potatoes
  • 1 White corn
  • 2 tablespoons Sugar
  • 4 ounces Maiz chullpi (peruvian corn)
  • 2 tablespoons Soybean or vegetable oil

Instructions

  1. First we'll start with the sides to accompany this dish. Boil the sweet potatoes, it is optional to blanch them and finish cooking them in a simple syrup with cloves, star anise and a cinnamon stick.
  2. Cut the white corn in 4 pieces, and boil them in water with 2 tablespoons of sugar.
  3. For the maiz chullpi, put 2 tablespoons of oil in a pan, and cook it just like popcorn, always covered over medium heat, until is golden colored. Then salt.
  4. Dice the fish in small cubes, reserve cold. Save the trimmings.
  5. Squeeze the limes. (A great trick to do them is to half them and put them in a bowl with cold water, and then squeeze them. This helps avoid the bitterness to come out and it is easier to juice them). Save the juice of 2 limes separated from the rest.
  6. For the Leche de Tigre: In a blender bowl add the rest of the lime juice, the rocoto chili paste, the ginger, the celery, a 1/4 of the red onions, and some of the fish trimmings. Once blended, pass through a small chinoise. Keep refrigerated.
  7. Now we are ready to make the cebiche and assemble it. In a mixing bowl add the fish, the lime juice that was reserved earlier and some salt, mix it up very well. Once the flesh starts turning color, add some diced limo peppers, the red onions and the Leche de Tigre. Mix well. Add more salt if needed, and more chili in case you like more spice on it.
  8. To serve it is optional to lay down some iceberg lettuce on the plate, frisee also makes it look very nice. Put the fish in the bottom of the plate, then accompany with the boil corn and sweet potatoes. Sprinkle some of the crispy maiz chullpi and enjoy.

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