Ceviche with leche de tigre
The mixture of lime juice, salt and flavourings in which the fish is marinated is known as leche de tigre, ‘tiger’s milk’. Drink it when you’ve eaten the fish and the kumara.
Ready in 25 minutes plus chilling.
Serves 4 as light meal.
Kumara
1 kumara, peeled, cut into 1cm rounds
30g caster sugar
1 star anise
½ cinnamon quill
1 litre water
Leche de tigre
100ml freshly squeezed lime juice, plus extra limes
50g white-fleshed fish trimmings
70ml fish stock
5cm piece celery stalk
1 small red onion, thinly sliced
10g coarsely chopped ginger
1 clove garlic
1 tsp fine sea salt
2 sprigs coriander sprigs
½ small green chilli
Ceviche
200g white, firm-fleshed, very fresh fish, cut into 2cm-thick pieces
1 cup coriander leaves
½ small bird’s-eye chilli, seeds removed, finely chopped
Instructions:
Place kumara in a saucepan with sugar, star anise, cinnamon and the water and bring to a simmer over medium heat, then cook until tender (5-10 minutes). Drain and set aside.
Blend lime juice, fish trimmings, stock, celery, 20g onion (reserve the rest), ginger, garlic and sea salt in a blender until smooth.
Add coriander sprigs and green chilli. Blend until finely chopped.
Pass through a fine sieve and refrigerate until chilled (20-30 minutes).
In a chilled bowl, combine fish and a pinch salt. Add chilled leche de tigre. Squeeze extra lime juice over to taste (squeeze gently to avoid bitterness). Do not let the acid dominate. Toss.
Meanwhile, soak remaining onion in iced water for 5 minutes then drain.
Add onion to ceviche with coriander and chilli. (Fish does not need to be left to marinate.)
Toss then adjust seasoning. Serve in a bowl with all the juices, with kumara on the side.
Recipe and photography by : Bauer Syndication.
Video by : Jack Whelan.
This was created with content published in Taste magazine.
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