Equipment
* optional
Ingredients
Ceviche Base
- 500 g firm white fish, skinless and boneless, extremely fresh
- 3 g fine sea salt
Curing Liquid & Aromatics
- 150 ml lime juice, freshly squeezed, chilled
- 1 red onion, thinly sliced
- 1 fresh red chilli, finely chopped
- 15 g fresh coriander, roughly chopped
Nutrition (per serving)
Method
Thinly slice the red onion and place it in a bowl of ice water. Let it soak for 10 minutes to remove its harsh, pungent bite while retaining its crunch.
Using a very sharp knife, cut the white fish into uniform 1.5cm cubes, ensuring all pieces are roughly the same size for even curing.
Place the diced fish in a chilled, non-reactive mixing bowl. Add the fine sea salt and gently mix. This seasons the fish and opens its pores to better absorb the citrus.
Pour the freshly squeezed lime juice over the salted fish, ensuring all pieces are submerged. Transfer to the refrigerator at 4°C/39°F.
Drain the red onions thoroughly from the ice water and pat them dry with a clean paper towel.
Remove the fish from the refrigerator. Gently fold the drained red onions, chopped chilli, and fresh coriander into the fish and lime juice mixture.
Use a slotted spoon to portion the ceviche into chilled serving bowls. Drizzle a couple of tablespoons of the curing liquid (leche de tigre) over each portion and serve immediately.
Chef's Notes
- Always use the highest quality, freshest fish you can source. Ask your fishmonger specifically for fish suitable for raw consumption.
- The curing liquid left over at the bottom of the bowl is highly prized and known as 'leche de tigre' (tiger's milk). Many choose to serve it in small shot glasses alongside the dish.
- Non-reactive bowls (glass, ceramic, or stainless steel) are critical. Plastic can harbor flavors, and reactive metals like aluminum or copper will react with the acid and taint the dish with a metallic taste.
- Salting the fish a minute or two before adding the citrus helps draw out excess moisture and allows the flesh to absorb the lime juice more efficiently.
Storage
Refrigerator: 4 hours — Best consumed immediately. Fish texture will become overly firm and powdery if stored longer.
