Recipe Tip: Peruvian Ceviche
Top Recipe for 6 Persons by Cécilia Zapata. All ingredients and tips for getting it right. This recipe was created by Peruvian chef Cécilia Zapata, who works at Le Pachacamac in Geneva.
- 20 gcelery
- ½red onion
- 2garlic cloves
- 10 gcoriander
- 1 tablespoonginger, chopped
- 250 mlfish stock
- ½ tablespoonmilk
- 720 gfresh fish (sea bass, snapper, yellowtail, tuna, salmon, etc.)
- 3red onions, sliced thinly
- 12 gcoriander leaves
- 12limes, juiced
- 18 gAji Limo chile pepper
- 6 tablespoonLeche de Tigre
- 30 groasted corn kernels
Step 1Mix all ingredients together in a blender.
Step 2Cut the fresh fish into medium sized cubes.
Step 3Then mix the fish with salt. Do not hold back as this is essential for the reaction with the lime. Then add the coriander and pepper and mix together.
Step 4Combine the fish with the lime juice and Leche de Tigre and then place the fish cubes on top of each other.
Step 5Decorate the ceviche with the roasted corn. Add other garnishes, such as micro-herbs, if you like.
Step 6Fish Pie Andrew McConnell, chef and owner of the Builders Arms Hotel in Melbourne, Australia, has shared his Signature Fish Pie recipe with us.
Step 7Fish: Seabass with Lemon and Thyme Butter and Polenta This recipe is from Johanna Maier of Hubertus restaurant in Austria Fish
Step 8Mediterranean Fish Stew Club Prosper Montagné presents a Mediterranean recipe by Robert Speth. Fish
Step 9Asian Fish Balls A quick recipe to conjure up an enticing dish from leftovers.
Step 10Smoked Trout with Lentils and Speck A fish recipe from Restaurant Obauer in Werfen, Austria.