Blog
March 06, 2017

Ceviche Traditional by Executive Chef Carlos Estarita

Picture provided by Heidi Malaret, TARA, Ink.

DÔA

Ceviche Traditional by Executive Chef Carlos Estarita

Celebrity who loves this dish: Audrina Patridge

Recipe:

Always use fresh market fish.

Leche de tigre base

· 250g lime juice

· 8g garlic

· 6g ginger

· 50g red onion

· 6ea cilantro stems

· 30g celery

· 3ea aji limo no seeds

· 9g kosher salt

· 110g fish

· 210g ice

Procedures:

· Get all veggies and fish trim and cut into small rough chunks, season with salt

· Keep mix in bowl over ice. (must remain cold at all times.

· Squeeze lime juice. (first press only)

· Add lime juice to mix and add ice let marinate for about 5min.

· Puree mix in about half of the liquid but only pulse about 3-5 times

· Strain with chinois and combine with rest of liquid.

· Leche de tigre is ready, keep cold at all times

To finish ceviche:

· Diced raw fish season well with sea salt

· Let sit for approx. 2 min

· Add chopped cilantro and aji limo

· Add leche de tigre to cover fish and let sit for approx. 2 min

· Place in bowl and garnish with canchas, choclo, sweet potato and red onion

DÔA

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