Secret Recipe: Lolinda's Ceviche

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With all this warm weather lately, turning on the oven isn't always so appealing. Luckily, we have a new recipe to alleviate that first world problem and give you a bit of a break in the kitchen. Lolinda's Ceviche de Pescado with Leche de Tigre will have you cooled down before you realize you're making something that translates to "Tiger's Milk." The base for any great ceviche, Leche de Tigre adds that tangy, spicy, and unforgettable refreshing flavor profile.




Ceviche de Pescado

(Serves 4)

Recipe by Executive Chef and Partner, Alejandro Morgan


1 pound skinless white fish filet (local halibut or ono)

1/4 red onion, thinly sliced

1 tablespoon chopped cilantro

1 chopped habanero (optional, if you like heat; start out with a pinch and work your way up)

1 lime, juiced

1 yam boiled until soft, cut into bite-sized pieces

1 1/2 cups leche de tigre (see recipe below)

1 cup corn kernels, boiled for 4 minutes

1. Slice the fish into 1/4-inch thick pieces (bite-sized pieces), and put in a mixing bowl.

2. Add the cilantro, red onion, habanero, lime juice, and season with a couple pinches of salt.

3. Add the leche de tigre. Let the fish sit in the sauce for no more than one minute.

Serve over yams and corn.


Leche de Tigre

3 cups lime juice

3 cups ice

1/2 cup celery, chopped

3 cloves garlic

1 tablespoon diced ginger

1/2 cup red onion hearts

1/2 tablespoon salt

3 tablespoons sugar

5 sprigs cilantro

1/2 cup rocoto pepper paste

aji amarillo to taste


Directions:

1. Put the lime juice, ice, celery, garlic, ginger, sugar, and salt in a blender, and blend until all ingredients are incorporated.

2. Add the onion and cilantro to the blender and pulse for 2 seconds, just to get some flavor out (be careful not to blend more than a couple of seconds because the sauce will turn bitter).

3. Strain liquid in a chinoise.

4. Add the aji amarillo or rocotto pepper paste.


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