Ceviche Andino

Ceviche Andino

By
From
Andina
Serves
4
Photographer
David Loftus

Sea Bass, Physalis & Avocado Ceviche. This is one of our most iconic dishes at Andina. Although associated with the coast, in fact ceviches are eaten all over Peru, especially in the Andes where there is a wide variety of river fish. In this recipe, we have brought together some key Andina ingredients to create a ceviche that sings with authenticity.

Ingredients

Quantity Ingredient
1 large red onion, very thinly sliced
1 sweet potato, peeled and cut into 1.5cm dice
600g skinless sea bass fillets, cut into 1.5cm dice
a few coriander leaves, finely chopped, plus a few extra whole leaves, to decorate
1 large, ripe avocado, destoned, peeled and flesh cut into 1.5cm dice
12 physalis, halved
2 teaspoons cancha corn or pistachios, crushed, to serve
4 tablespoons Arrollado de Palta, coriander herb oil
salt

For the amarillo tiger’s milk (makes about 200ml)

Quantity Ingredient
5mm piece of ginger
1 garlic clove, halved
4 coriander sprigs
12 limes, Juiced, plus extra to taste
2 teaspoons Picante de Huevos, amarillo chilli paste

Method

  1. First, make the amarillo tiger’s milk. Put the ginger, garlic, coriander and lime juice in a bowl. Stir and leave to infuse for 10 minutes. Strain the mixture through a sieve into a separate bowl and add the chilli paste and ½ teaspoon of salt. Taste to check the balance of flavours and add more salt, chilli or lime juice if necessary. Set aside.
  2. Meanwhile, soak the onion slices in iced water for 5 minutes, then drain them thoroughly and lay them out on kitchen paper so that they dry completely.
  3. Bring a small saucepan of water to the boil. Salt the water then add the sweet potato cubes. Reduce the heat to low and simmer until just tender (about 5–7 minutes). Drain and set aside.
  4. Put the cubes of sea bass in the bowl with the tiger’s milk for 1 minute only, then add the onion slices, chopped coriander, avocado, physalis, and the cooked sweet potato. Turn all the components over very gently (you do not want the sweet potato or avocado to break up), then divide the ceviche equally between 4 bowls. Taste and check the seasoning, adding a little more salt if necessary, then serve immediately decorated with a sprinkling of crushed cancha corn or pistachios, coriander leaves and coriander herb oil.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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