Cebiche “It tastes like Peru” is chef Jhosef Arias’ recipe, makes four portions and it is the same cebiche that he serves in his restaurant Piscomar, in Madrid.

This time we do not only have the recipe but we have been in the front row watching its preparation by the chef himself, who has made it especially for Cook Concern in his Bold Kitchen laboratory.

The result was a delicious cebiche with aji amarillo touch, which brings even more joy to the dish. And a tip that the chef shared with us, to make the onion flavor more mellow, is to soak it in salt, for a few minutes.

So that we do not miss any detail of the recipe, it was recorded on video by his team, so we will have it online very soon.

Ingredients:

  • 600 gr corvina fish
  • 8 limes
  • 1 ají limo (limo chilli)
  • 2 tbsp celery paste
  • ½ tbsp grinded garlic
  • ½ tbsp ginger paste
  • ½ tbsp rocoto pepper
  • 80ml fish stock
  • 160ml tiger’s milk
  • 120ml ají amarillo paste
  • 3 red onion, thinly sliced
  • 1 tbsp salt
  • ¼ tsp pepper
  • 2 boiled sweet potatoes
  • 120 gr toasted corn (maíz frito)
  • 240 gr boiled corn (choclo)
  • 10 gr cilantro

 

Method

In a glass bowl, put the fish, cut into cubes. Then, add the garlic, rocoto pepper, celery, ginger, salt, and pepper to taste.

Once it is mixed, add lime juice and tiger’s milk until all the ingredients are well integrated, afterward add the fish stock and the thinly sliced red onion. Tiger’s milk is the leftover juice of the mix of the ingredients previously mentioned. But in this case, the chef has prepared the tiger’s milk separately and added it to the cebiche.

 

Plating:

Serve some boiled sweet potato slices, some thinly sliced onions, corn and toasted corn in a corner of the plate. Then, put the diced fish in the stock, and in the same bowl, add ají amarillo paste and some chopped cilantro and spoon it over the fish,

Finally, decorate with cilantro leaves and slices of ají limo over the top.