Scallops Ceviche -- Peruvian Style

scallop ceviche

Peru's national dish --ceviche-- consists of fresh raw fish marinated in a piquant dressing (often made with ají amarillo and lime juice). This dish version of scallops ceviche, contains ---


Serving: 4–6

Leche De Tigre

2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro leaves
1/2 ají limo or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
Ginger -- 1/4 inch smashed
2 teaspoons Amarillo Chile Paste
4 roughly chopped cilantro sprigs
1/2 cup bottled clam juice (optional)
Kosher salt


1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1/2 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
1/2 red pepper diced
Kosher salt
Cilantro leaves

peruvian corn --





Method --

Notes: Use 1/2 cup of acid juice/pound of fish...

Marinade 10-20 minutes.

It's best to keep the fish separate from the vegetables until you're ready to serve.

About the acid and spice --

The type of limes used to make ceviche is very important. In Peru the variety of lime is known as limon sutil. It is slightly smaller than the Mexican limes found in the US and slightly larger than a key lime. This type of lime has a higher acidity level than the Mexican limes and is able to “cook” the fish at a faster rate. The flavor of Peuvian limes have a its flavor that is more like a key lime. Peruvian fish ceviche also usually includes the pepper aji Amarillo which is fruitier than most American peppers. Another popular type of aji is called aji limo, which is very similar to a habanero. While the Habenero and Scotch Bonet may have a fruity flavor their Scoville Scales are much higher providing a lot of heat. The famous Peruvian chef Gastón Acurio recently named aji amarillo the most important ingredient in Peruvian cooking.

About Perivian Ceviche -- In Peruvian style ceviche, the lime juice that the fish is “cooked” in is drained and removed so the ceviche is served more as a salad on a flat plate. In Peru, the cebiche juice is served separately as a liquid shot called leche de tigre or tigers’s milk. Peruvian ceviche is typically served on a lettuce leaf, with boiled choclo or corn, cancha corn or Andean style corn nuts, and sweet potato that is boiled and sliced

To make the tiger's milk: Put the fresh ginger, garlic, cilantro sprigs, and the lime juice in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add salt and amarillo chili paste and mix well. This will keep for 4 hours in the fridge.

To make the ceviche: Rinse the onion and then leave it to soak in iced water for 10 minutes. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onion and help to keep the slices crisp.

Cut the fish into uniform strips of around 1 1/4 by 3/4 inch (3 by 2 cm). Place in a large bowl, add a good pinch of salt, and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to “cook” in this marinade for 2 minutes.

Add the onion, cilantro, chili, and sweet potato to the fish. Mix together gently with the spoon and taste to check that the balance of salt, sour, and chili is to your liking. Divide among serving bowls and serve immediately.


Source: Peruvian fish cebiche or ceviche

Video for --HOW TO make Peruvian "Ceviche" featuring Chef Jose Lopez of SUMAQ Mac

This dish by XHWF HOW TO make Peruvian "Ceviche" featuring Chef Jose Lopez of SUMAQ Mac

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