Ceviche and tiger milk from the capital city perch

Ingredients for 4 servings:

• 4 fish fillets of cichlid (capital cichlid), skinned
• 4 limes, juice, zest of two
• 1 orange(s), juice and zest
• 1 lemon(s), juice and zest
• 1 bunch coriander, chopped stems and leaves
• 2 tbsp honey
• 100 ml soy sauce
• 1 tsp sea buckthorn (sea buckthorn pulp), optional
• 2 chili peppers, pitted, finely diced
• 1 apple, green
• 2 shallots

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

the perfect summer dish with freshly caught fish

Place the following ingredients in a large bowl and mix: zest of 2 limes, the orange, and the lemon. Juice of 4 limes, the orange, and the lemon. Finely chopped coriander stalks. Honey, soy sauce, and sea buckthorn pulp, as well as finely diced, seedless chili peppers. Then cut the skinless fish fillets into 3 cm pencils. Slice the apple, including the peel, into thin sticks. Cut the shallots into thin strips lengthwise (not rings, which is very important, says Kai). Now it begins: As soon as the fish pieces, the diced apple, and the shallot strips are added to the marinade, the fish begins to “cook” and the famous tiger’s milk is created. After 20-30 minutes, the fish should be perfectly “cooked,” depending on the thickness of the fish pieces and the acidity of the citrus fruit. Just taste a piece. At the beginning of the “cooking time,” the fish will still be too raw; at the perfect stage, it will be translucently tender; after that, it will become too soft. Since it can be enjoyed in all three phases, simply find your favorite consistency. When serving, scatter the finely chopped coriander leaves over the portions. Ceviche is often eaten on its own. Of course, you can also serve it with bread or salad. Ceviche originates from Peru and is prepared with freshly caught fish. It consists of finely chopped raw fish fillets that are “cooked” by placing them in a marinade at room temperature. This process transforms the marinade into what’s known as tiger’s milk, which can be enjoyed as an aperitif. It tastes delicious with a shot of vodka and—the highlight—helps with a hangover afterward! Fresh sea bass from the capital city is ideal for preparation in Berlin. Its fresh, tender-pink flesh remains juicy and firm and absorbs the flavors of the ingredients wonderfully. And because we often prepare ceviche ourselves on the farm and have pretty much perfected the recipe together with TV chef and friend of the house Kai Neumann, we’d like to share it here. Ceviche is super delicious and easy to prepare. By the way: June 28th is Ceviche Day in Peru! A good reason to try this amazing recipe yourself and serve it to good friends.