The classic ceviche.
A very fresh white fish. That is the key to any good ceviche, no matter how you write it. Nor can you miss the chili, or cilantro. There are a thousand recipes for **the most famous dish** and exported from Peru. And since there are so many and each one can contribute his touch, we have decided to share the most classic, the one prepared ** by chef Jaime Monzón at La cebichería de Trafalgar, ** following the one his grandfather used to make.
Monzón writes it with B and this is his recipe for “classic ceviche with tiger milk”. Perfect dish for any time, even to cure hangovers.
INGREDIENTS
1kg loin croaker
20g lime juice freshly squeezed
8 limes
1 tablespoon cilantro chopped
1 tsp chili slime minced brunoise (small dice)
two purple onions cut into thin julienne
1 sweet potato
8 slices of corn
corn field fried
slices chili slime
fish broth
Celery
Ginger
garlic
ELABORATION
- Cook the slices sweet corn with anise and chamomile until they are tender.
- Peel and cut the purple onion in fine julienne, leave in cold water with ice to soak in order to lose itchiness: we look for the hotness of the chili limo, but not the onion, we want this last one to be crisp and itchy, but never in excess.
- Shred the celery, ginger, garlic and onion until you achieve a paste, this it will give it the touch of a wheelbarrow, the touch of the street that we find in Peru, We will strain and reserve. The ratio is roughly in this order, 50%, 30%, 15%, 5%. It goes by taste.
- We'll do a inverted bain-marie no water just ice, we will cut the fish into approximate dice of 2x2cm, We will add the salt –a good salt–, in abundance but without going overboard, chopped chili pepper, chopped cilantro as well, the lime juice (remember not to squeeze it too much).
The classic ceviche.
- Stir and let stand for a few seconds.
- We will add the pasta that we have prepared before to our ceviche, stir and immediately serve it on our plate, which is much better if we keep it in the fridge.
- If we have a fish soup we can add a splash in order to balance the acidity of the lime –this is a secret that you must promise me not to tell too much–: you can make a fish broth with coriander, celery, onion, ginger, garlic and, obviously, the fish bones what will you use Follow this proportion for your broth: for every liter of meat, liter of water and do not boil too much, 15 minutes and chupchup.
- Once the ceviche is on the plate, we will place a slice of corn, a slice of sweet potato, ají limo, cancha and the julienned purple onion crowning our fish. Let us remember that the king is our fish: fresh, smooth, wild.
"Take advantage and recover from that bad night."
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.