From the Pacific's Edge: A Zesty Peruvian Ceviche with Garlic "Tiger's Milk"
Details
A burst of fresh, citrus-cured fish energized by a potent, garlicky marinade.
Ingredients
*To Serve
Instructions
Prepare the Fish and Onion
Cut the fish into uniform 1-inch cubes and place it in a chilled glass bowl. Thinly slice the red onion, rinse it under cold water, and let it soak in a separate bowl of iced water to reduce its harshness and make it crisp.
Make the Garlic Paste
On a cutting board, mash the minced garlic, ginger, and chopped chili with a pinch of salt using the flat side of your knife until it forms a smooth paste. This step is crucial for releasing the powerful flavors.
Marinate the Fish
Add the garlic-chili paste to the bowl with the fish and gently toss to combine. Pour the fresh lime juice over the fish, ensuring it is fully submerged. Add a few ice cubes to keep the mixture extremely cold as it "cooks". Let it marinate in the refrigerator for about 10-15 minutes. The fish is ready when it becomes opaque.
Combine and Season
Drain the red onions well. Remove the ice cubes from the fish. Add the drained onions and chopped cilantro to the bowl with the ceviche. Stir gently to combine everything. Season with salt and pepper to your liking.
Serve Immediately
Line individual serving bowls or glasses with lettuce leaves. Spoon the ceviche into the bowls, making sure to include plenty of the "Leche de Tigre" (the flavorful marinade). Serve immediately with a side of boiled sweet potato rounds and corn. Garnish with toasted cancha for a delightful crunch.
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