EXOTIC FISH CEVICHE
Ingredients :
2 lb 4 oz (1 k) fresh white fish
5 sweet potatoes, cooked and peeled
1 cinnamon stick
2 cups sugar
1/2 cup fish stock
2 garlic cloves, minced
1 celery stalk
2 teaspoons chopped cilantro
2 limo ají (chili) seeded and deveined, chopped
1 teaspoon shredded ginger
16 lemons
1 1/2 cup mayonnaise
8 tablespoons soy sauce
4 tablespoons Parmesan cheese, coarsely grated
Corn kernels from 3 corn ears
Preparation:
Place 4 cups of water in a saucepan with the cinnamon and sugar. Bring to a boil and cook until a light syrup. Add whole sweet potatoes and cook for 5 more minutes. Remove sweet potatoes from the saucepan, cool and cut into slices.
Blend the fish stock with a piece of the fish (1 1/2 oz/ 40 g), garlic, celery, cilantro, chili, ginger and juice of the lemons. Strain and reserve.
Mix mayonnaise with soy sauce, grated cheese, and the reserved preparation. Add fish cut into 3/4 in /2 cm and mix well. Serve with sweet potato and corn kernels.
Other ceviches:
Shrimp ceviche
Seafood ceviche
Warm fish ceviche
8 servings
Back
