Peruvian ceviche of sea bass

Young, dry Riesling tastes super fresh, like you've just sliced a lime. That tight acidity pairs perfectly with an appetiser like ceviche. - TEXT + IMAGE JOLANDE VOS FROM I LOVE FOOD & WINE

Peruvian ceviche of sea bass

Preparation 35 minutes

What you need (4 people)

Ceviche

• 200 g sweet potato, peeled
• 1 small red onion
• ½ red pepper, finely chopped
• 400 g sea bass (fishmonger)
• ½ tsp salt
• 6 sprigs of coriander

Leche de tigre 

• 2 cm fresh ginger
• 1 clove of garlic, halved
• 120 ml lime juice (about 5 limes)
• 4 coarsely chopped sprigs of coriander
• ½ tsp salt
• 2 tsp chilli paste

This is how you make it

Cut the sweet potato into 1.5-by-1.5-centimetre cubes. Bring water to the boil in a steamer and steam the potato cubes for about 10 minutes until al dente. Leave to cool down. Cut the red onion into wafer-thin half rings and put them in ice-cold water for 15 minutes. Drain well and pat dry with kitchen paper. This will make the onion less sharp and keep it crunchy. Set the onion aside until use. Make the marinade (leche de tigre): peel and halve the ginger root. Peel and halve the garlic. Put in a bowl: ginger root, garlic, lime juice and coriander. Stir together and leave to infuse for 5 minutes. Pour the mixture through a sieve into another bowl. Season with salt and chilli paste. Leave to stand until use.

Cut the fish into 2-by-2-centimetre pieces. Spoon in the salt and leave for about 5 minutes. Spoon in the lime juice. Leave for 2 minutes. Add onion, sweet potato and red pepper. Gently spoon everything together and divide among four bowls. Sprinkle with coriander leaves and black pepper. Serve immediately!

More recipes?

This recipe is from: WORLD SNACKS TO SHARE | SOPHIE DUPUIS-GAULIER | FORTE CULINAIR | ISBN: 9789491853227 | € 29.99

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