March 06, 2017

Ceviche Traditional by Executive Chef Carlos Estarita

Picture provided by Heidi Malaret, TARA, Ink.


Ceviche Traditional by Executive Chef Carlos Estarita

Celebrity who loves this dish: Audrina Patridge


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


· 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


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