At its heart, ceviche is a simple and straightforward dish, but there are definitely tricks to nailing it. Follow along with Pedro Miguel Schiaffino, consulting chef for Aqua Expeditions
’ Amazon riverboats and owner of famed Lima restaurant Malabar, as he walks us through preparing his country’s national dish. The video
starts with a Pisco sour.
• 1 ½ lbs. sushi-quality sea bass or other firm white fish
• 1 cup fresh-squeezed lime juice
• 1 medium yellow or white onion
• 2 celery stalks, chopped
• 1 1-inch piece of ginger, peeled and smashed
• 2-3 garlic cloves, smashed
• fresh cilantro
• fresh hot chili pepper to taste
Clean the fish, reserving scraps (no skin). Cut into ¾-quarter-inch cubes and return to refrigerator in a shallow bowl.
While the fish chills, prepare the tiger’s milk. Place fish scraps in a bowl with celery, ginger, and garlic. Add half an onion thinly sliced, pole to pole, two sprigs chopped cilantro, chopped chili pepper to taste, and two big pinches of salt. Pour in lime juice, stir, and let sit five minutes. Pulse five times in blender to break everything up (do not puree), and strain through mesh sieve, pressing down to extract juices. Discard solids.
Remove fish from refrigerator and mix with two pinches of salt. Slice remaining half onion pole to pole in quarter-inch slices. Add half of slices, four sprigs of roughly chopped cilantro, and sliced chili pepper (to taste) to fish and stir to combine. Pour tiger’s milk over mixture, stir to combine, and serve immediately. Sprinkle additional sliced onions over plate to taste.