California Farm Peruvian Ceviche
Introduce
Chef :
Hobby Horseman
California Farm Peruvian Ceviche
Here is my version of Peruvian ceviche made with fresh codfish. It is a popular dish at the largest buffet in Las Vegas at Ceasars Palace.
#GoldenApron23
Ingredient
Food ration :
2 people, 2 dinners
Cooking time :
overnight
Cooking instructions
* Step 1
Press the Mosambi limes. If fresh limes are out of season for you, you can use fresh frozen limejuice concentrate. Freeze leftover peels for zest.
* Step 2
Chunk the fresh fish very carefully to make all dices the same dimension as the thickness of the fillet so the marinade flavors penetrate evenly overnight. Immerse the chunked fish in the lime juice at room temperature. The marinade will turn milky and is called “ tigre de leche”.
* Step 3
The fish will change color from translucent to white and go from tough to flakey as if it is getting cooked by the lime juice. When it tastes flakey and delicious, sprinkle seasalt over and mix, marinade another fifteen minutes. Pour off the marinade and set aside.
* Step 4
Slice and add the onion, peppers, chopped cilantro, ginger to the fish. Mix well, rest fifteen minutes to let flavors mingle, taste. Sprinkle some marinade liquid back over ceviche to cover the added fresh ingredients.
* Step 5
To make a complete dinner, soak corn in the husk in water till the husk feels soft. Wash, perforate potatoes with fork. Microwave corn and potatoes till potatoes are soft, three to five minutes, cut corn cob in 4 pieces once cool enough to handle. Cut potatoes in half. Serve leftover tigre de leche marinade in small shotglasses with the dinner. An exceptionally delicious dish. Enjoy.
Note: if there is a photo you can click to enlarge it
Tag
Latin American
freshly caught codfish, filetted, bones, fat and skin removed, cubed in dices equal to the thickness of the fillet
lime juice from 3 lbs. Mosambi whole limes, or frozen lime juice
small red onion, sliced 1/16”,superthin
green fresh jalapeno pepper, deseeded and sliced 1/16”
orange habanero pepper, deseeded and sliced 1/16”
yellow fresh banana pepper, deseeded and sliced 1/16”
red fresh serrano pepper, deseeded and sliced 1/16”
finger fresh ginger root, sliced 1/16”
Fresh Chopped Cilantro
Fresh corncobs in the husk
small sweet Peruvian purple potatoes, skin perforated with fork
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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