Ceviche

Indulge in the vibrant flavors of my French Twist Ceviche, a refreshing and zesty dish that will transport your taste buds to the sunny coasts of South America. This chilled fish stew, marinated in tangy lime juice and infused with a spicy Leche de Tigre marinade, is a true culinary delight. Immerse yourself in the tantalizing aromas of fresh seafood, as the delicate flavors of the ocean dance on your palate. The key ingredients, such as succulent shrimp and tender squid, provide a perfect balance of textures and tastes, creating a symphony of flavors in every bite. As a renowned chef with a passion for reinventing traditional dishes, I have put a French twist on this classic South American recipe, adding my own unique touch to elevate the dish to new heights. Join me on a culinary journey that combines the best of both worlds, blending the flavors of Peru with a touch of French sophistication.

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Let's go to Peru!

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What Fish To Use For Ceviche?

A firm lean white fish is the best choice as the base for making your ceviche. It includes bass, grouper, rockfish and sole. The marinade will soften the texture of the fish, so starting with a firm variety will ensure that the finished texture is yielding but not mushy (nobody likes mushy ceviche). Opah also known as moonfish is very popular in Hawaii and shows up in eastern Pacific waters around San Diego in warm water periods. You can buy locally caught seafood at Tuna Harbor Dockside Market which is open to public every Saturday morning. Opah has a rich, creamy taste and firm, fatty texture. The flavor is a cross between tuna and swordfish — distinctive but not overpowering. An excellent choice for ceviche, fish tacos, grilled or deep fried for fish & chips...

Preparing Fish

Begin with the fillet skin-side down. Locate the central line of connective tissue. To remove the skin, angle your knife and slide it between the flesh and skin. Holding the skin firmly, use a gentle sawing motion to separate the two, working from the tail end to the head end. Once skinned, trim away the dark bloodline along the center. Separate the fillet into two parts: the thick, prime upper section and the thinner, streaky belly. Cut the prime section into bite-sized strips for your dish and refrigerate. The belly portion can be finely chopped for ceviche or reserved as steaks for a future meal.

Leche De Tigre

Peel the ginger, turmeric, and garlic. Blend them with the citrus juices and all other ingredients except the stock. Strain the mixture to create the Leche de Tigre, then stir in the stock. Season to taste.
For a creamier texture, add pureed corn or coconut milk to balance the sharpness of the lime juice. Marinate the fish in the Leche de Tigre for approximately 30 minutes.

Poached Kumquats

Bring the ingredients to a boil, then simmer for 5 minutes. Let the kumquats cool, then refrigerate until needed.

Mise-en-Place

Peel a red onion, cut it in half, and thinly slice one half using a mandoline. Place the slices in a bowl of ice water to crisp. Supreme the grapefruit, setting the segments aside. Reserve any accumulated juice for the marinade, if desired. Thinly slice the baby cucumber into rounds and place them in cold water. Finely dice the chili pepper into a brunoise. Soak the cilantro in cold water, then drain. Set all prepared ingredients aside.

Assemble the Ceviche

To a pasta bowl or large plate, add the marinated fish strips, arranging them in the center. Spoon some of the Leche de Tigre over the fish. Artfully arrange the grapefruit segments, poached kumquats, cucumber slices, lemon caviar, red onions, chili pepper, and cilantro around and over the fish. Finish with a drizzle of olive oil. Serve immediately with tostadas on the side. Enjoy!

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