Peruvian ceviche

Ingredients for 2 servings:

• 300 g fish fillet(s), fresh, e.g. cod
• 2 large sweet potatoes
• 8 limes
• 1 onion(s), red
• 1 bunch coriander, fresh
• 1 garlic clove(s)
• 1 chili pepper(s)
• some mineral water
• salt and pepper
• olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

With Tiger Milk

In ceviche, the fish is “cooked” in lime juice. This is called acid denaturation. This process causes a structural change in the proteins in the fish flesh, similar to frying. The great thing is that the denaturation process preserves the primary structure, and the fish retains its delicious bite. Traditionally, ceviche can be served with “tiger’s milk” (also known as “leche de tigre”) and sweet potato puree. Peel the sweet potato and cook for about 20 minutes. Peel the onion, slice it into thin rings, and let it steep in a little water. Peel and finely dice the garlic, wash the cilantro and pick off the leaves, and finely chop the chili. Wash the fish and cut it into approximately 1 cm pieces. Leche de tigre: Purée the juice of 2 limes, 8 pieces of the fish cubes, pepper, salt, garlic, and chili (depending on the desired spiciness) in a bowl. Season to taste and, if necessary, reduce the acidity with a little mineral water. Fish: Place the fish cubes in a shallow bowl. Squeeze the juice of the remaining limes over the fish and let it stand for about 10 minutes (denaturing). Sweet potato mash: Mash cooked sweet potatoes into a puree. Season with salt, pepper, and olive oil. Remove the fish from the lime juice and toss with the onion rings and cilantro. Finally, pour the leche de tigre over the fish. Serve the puree in a separate bowl.