Makes 1 portion.
2 teaspoons garlic
1 tablespoon white onion
1 tablespoon celery
Pinch of ginger
6.5 ounces lime Juice
4 cilantro stems
Pinch of habanero or thai chile
1 ounce white fish
2.5 ounces ice
6.5 ounces fumet
Salt to taste
Mix all the ingredients lightly in the blender. Once everything comes together strain through a fine strainer. Reserve juices and refrigerate. This is the leche de tigre for the ceviche.
4 ounces golden corvina or wild striped bass
2 ounces leche de tigre (see above)
1/2 ounce red onion
Pinch chopped cilantro
1/2 ounce sweet potato, medium dice
Pinch finely chopped habanero chile
Cut corvina into ½ inch cubes and refrigerate. You can use the scraps for leche de tigre, above. Prepare leche de tigre (see above) and refrigerate until ready to use. Thinly shave red onion and submerge in ice cold water for 30 seconds. This will make the red onion nice and crisp and will take some of the bite off. Drain red onion and place in a bowl with paper towel. Take a small to medium sized sweet potato and bake on a bed of salt at 350F until tender. Let the sweet potato cool and then cut into medium sized cubes. Take 1 habanero and split and half. Take seeds and veins out. (Make sure to use gloves when handling.) Cut habanero into thin strips. Then turn habanero clockwise ¼ of the way and cut into a very small dice. Take 1 gram of cleaned cilantro leaves and chop with a very sharp knife to avoid bruising. All ingredients, when done, should be placed in small containers in an orderly fashion and refrigerated.
The ceviche that you’re about to prepare must be very cold. Take 4 ounces of the cubed corvina and place into a stainless steel bowl that is set on ice. Lightly season the corvina with salt and a squeeze of fresh lime. Add habanero, cilantro and shaved red onions. Mix once or twice. Then add leche de tigre and mix again. Adjust seasoning with salt. Take a bowl that has been refrigerated and serve the corvina along with the juices. Garnish with cubed sweet potatoes.
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