Peruvian Ceviche with Tiger’s Milk

Step 1

Place celery, onion, garlic, stock, fish pieces, and lemon and lime juice in blender. Blend to desired consistency, which would take approximately 30 seconds.

Step 2

Add the coriander and hot pepper and blend for approximately 30 seconds, enough time to bring out aroma and flavour but not the colour.

Step 3

Season to taste.

Step 4

Cut the fish into 2-3 cm cubes.

Step 5

Rub the hot pepper around a glass or metal bowl. This is to give it the special aroma of the pepper.

Step 6

Add small pieces of chili pepper, to taste, but be careful because it is very hot.

Step 7

Add the fish cubes to the bowl, sprinkle with salt and pour the Tiger´s Milk directly onto the fish. This should almost cover the fish. Add more salt if needed.

Step 8

Add one or two ice cubes to cool and let it stand for one minute.

Step 9

Serve in a bowl or dish and accompany with sweet potato and the fried corn. Garnish with cilantro.