Ceviche
INGREDIENTS
Seabass (1 fillet) – cut in 1.5cm cubes
1⁄2 red onion - sliced in very thin slices
6 grains giant corn or sweetcorn – cooked in same liquid as sweet potatoes
50g coriander leaves chopped finely
Coriander Cress to garnish
150g sweet potato cut in cubes
100ml water
100ml orange juice
1⁄2 stick of cinnamon
1⁄2 star anise
100ml of classic tiger’ milk (see recipe below)
METHOD
Cook sweet potato in the water, orange juice and spices until tender, refrigerate. Cut the sea bass fillet in to 1.5cm cubes, removing any bones. In a metal bowl, stir together the seabass fillet cubes, onion slices, chopped coriander, sweet potato cubes, corn kernels and some salt to taste.
Aji Amarillo Tiger’s Milk (serves 2)
INGREDIENTS
5cm of fresh ginger
1/2 stalk of celery
Juice of 8 limes
1 clove of garlic
6 stems of coriander
2 tsp of Amarillo paste *
Salt to taste
*You can buy Amarillo paste at St Clair’s deli, but also you can improvise the paste by chopping one yellow pepper, 1⁄2 chilli of your choice and 1 med onion. Saute these ingredients in oil for 5- 6 minutes. Remove from the heat and blitz into a paste. Good for use on Ceviches and also as cooking base for many other dishes - stews, rice etc. The paste can be kept in the fridge for up 5 days and it freezes well
METHOD
Peel the garlic, ginger and also the outer layers of the celery stalks.
Add all the ingredients into a blender, blitz it for five minutes, add the salt to taste and leave the ingredients to infuse for an hour in the fridge. The Tiger’s Milk can be strained through a fine sieve to get rid of the bits or left to add some texture to dish. The Tiger’s Milk can be kept in the fridge for up to 2 days. It is best served very chilled.
Add the Tiger’s Milk and assemble your Ceviche straight away. Garnish with some Coriander cress.
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