Ceviche - a Fancy, Expensive Seafood Dish Made Easy at Home
You can never have too many Latin American recipes, so give Ceviche - a Fancy, Expensive Seafood Dish
Don Ceviche Sea Bass Ceviche From Ceviche: Peruvian Kitchen
Details
- Servings: 4
- Diet: High-Fiber, Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south american
- japanese
Ingredients
- Amarillo Chili Tiger's Milk
- 1/4 inch (5 mm) piece fresh ginger, cut in half
- 1 small clove garlic, cut in half
- 4 roughly chopped cilantro sprigs
- 8 limes, juiced
- 1/2 teaspoon salt
- 2 teaspoons Amarillo Chile Paste
- Ceviche
- 1 large red onion, very thinly sliced
- 1 1/3 lb (600 g) sea bass fillet (or other white fish), skinned and trimmed
- Amarillo Chili Tiger's Milk (above)
- A few cilantro sprigs, leaves finely chopped
- 1 limo chili, seeded and finely chopped
- 1 sweet potato, cooked and cut into small cubes
- Fine sea salt
Instructions
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