St Clair’s Seabass Ceviche

Jorge Baumhauer da Silva

Jorge Baumhauer da Silva

6th February 2020

St Clair’s Seabass Ceviche

45 min

From the menu at St Claire's.

Ingredients

  • Seabass (1 fillet) – cut in 1.5cm cubes ½ red onion - sliced in very thin slices 6 grains giant corn – cooked in the same cooking liquid as the sweet potatoes - see recipe below Or sweetcorn
  • 50g coriander leaves chopped finely 100ml of classic tiger’ milk Coriander Cress to garnish

Sweet Potato

  • 150g sweet potato cut in cubes 100ml water 100ml orange juice ½ stick of cinnamon ½ star anise

Aji Amarillo Tiger’s milk (serves 2)

  • 5cm of fresh ginger 1/2 stalk of celery Juice of 8 limes 1 clove of garlic 6 steams of coriander 2 tsp of Amarillo paste * Salt to taste
  • *You can buy Amarillo paste at St Clair’s deli, but also you can improvise the paste by chopping one yellow bell pepper with ½ scots bonnet chilli or any other chilli of your choice along with 1 x medium white onion.
  • Chop the onion roughly, in a sauté pan, add some oil, sauté the onion and the chill and the bell yellow bell pepper for 5- 6 minutes.
  • Take it out of the heat, using a good food blender blitz into a paste. Here you are a paste to be used not only on Ceviches but also as cooking base for many other dishes. The paste can be kept in the fridge for up 5 days or freeze for future uses.

Method

1. Cook sweet potato in the water, orange juice and spices until tender,
refrigerate before assembling your ceviche.
2. Cut the sea bass fillet in to 1.5cm cubes, watch for any bones left in the
fillet.
3. In a metal bowl, add the seabass fillet cubes, add some table salt to season, add the onion slices and chopped coriander, the sweet potatos cubes, corn kernels, steer all together to combine all ingredients.
4. Add the tiger’s milk and assemble your ceviche straight away.
5. Garnish with some Coriander cress.

Aji Amarillo Tiger’s milk

1. Peel the garlic, ginger and also the outer layers of the celery stalks.
2. Add all the ingredients into a blender, blitz it for five minutes, add the salt to taste and leave the ingredients to infuse for an hour in the fridge.
3. When you are ready to assemble your ceviche and ready to use your tiger’s milk, you have a choice of straining the liquid through a fine sieve to get rid of the bits or leave it, I personally think is adds some texture to
dish.
4. The tiger’s milk can be kept in the fridge for up to 2 days. It is best
served very chilled.

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