- 80–100 g sea bream, filleted and trimmed
- salt
- 1 tsp (rounded) Rocoto pepper, blanched and diced finely
- 100 ml tiger's milk (see below)
- 1 tablesp. sweet fried onions (see below)
- red and green shiso leaves
- 2–3 tablesp. Inca corn
- For the tiger's milk:
- (makes 1 L)
- 2 sticks celery – the white end is better
- 100 g onion, finely diced
- 50 g ginger, peeled and chopped
- 4 cloves garlic
- 150 ml freshly made, light fish stock
- small bunch coriander leaves to taste
- juice of 9 limes
- 2 ají limo chillies, split
Sea bream ceviche, white tiger''s milk, sweet onion skin, Inca corn
Robert Ortiz
23rd December 2013
Sea bream ceviche, white tiger''s milk, sweet onion skin, Inca corn
Bream is a versatile type of fish that lends itself to a variety of delicious recipes and cooking methods. Why not give the Sea bream ceviche, white tiger''s milk, sweet onion skin, Inca corn recipe a try yourself? By Robert Ortiz from Lima
Ingredients
Method
(serves 1)
Cut the fish into 1 cm cubes. Sprinkle a little salt on it and mix with the Rocoto pepper. Put in a chilled glass bowl. Pour the tiger's milk on top. Sprinkle the crisp fried onions over the fish. Finish with the shiso leaves. Serve most of the Inca corn separately, but add a few kernels to the bowl.
For the tiger's milk:
Put the celery, onion, ginger, garlic and fish stock in a blender and liquidise. Pour into a container and leave to stand for 20 mins. Add the coriander, lime juice and chillies. Leave the mixture for another 20 mins. Strain through a sieve, extracting as much juice as possible, and chill.
For the sweet fried onions:
Prepare a stock syrup with 1 kg water to 1,200 g sugar. Boil and cool. Macerate shredded red onions in the mixture overnight. Drain and deep-fry in hot oil until crisp. Pat dry on absorbent paper.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
