Adventure Cooking with Sarah Glover: Ecology Center Part 1 - Ceviche

Adventure Cooking with Sarah Glover. This series follows Sarah as she travels around the world visiting unique locations, engaging with local communities and hosting workshops and events.

Ceviche with Leche de Tigre

Ceviche is a traditional cuisine throughout Central and South America, where it’s designed to celebrate locally caught fish and shellfish. My dear South American friend Juan introduced me to this Peruvian version and it’s become a staple at the numerous events we’ve hosted in Australia and the US over the years. Leche de Tigre (“tiger’s milk”) is the citrus-based marinade that “cooks” or cures the fish creating the most refreshing flavours. The addition of coconut cream really pushes this one forward making you come back with spoon, or a crust of bread for every last drop.

INGREDIENTS:
10 ounces (300 g) mahi mahi fillets (or other sashimi-grade fish), skin and bones removed
1 cup (250 ml) fish stock, chilled
1 cup (250 ml) coconut cream (from 13.5-ounce/400 ml can), chilled
1 mango, flesh cut into cubes
1 bird’s eye chile, deseeded and finely chopped
8 tarragon leaves, finely chopped
8 flat-leaf parsley leaves, finely chopped
Finely grated zest and juice of 1 lime
1 red onion, thinly sliced
Tortilla chips, to serve (optional)

METHOD:
1. Cut the mahi mahi into 1/2-inch (1 cm) cubes and place in a glass or ceramic bowl.
2. Combine ½ cup of cubed fish with fish stock in blender and process to make the leche de tigre.

3. Pour leche de tigre over the fish in the bowl and add remaining ingredients. Mix well with hands until completely combined. Serve immediately, with optional tortilla chips on the side for scooping up the ceviche.

EQUIPMENT
Blender

Feeds 4