Red Snapper Ceviche with Aji Amarillo “Leche de Tigre”

Ingredients

• Red Snapper

• 2 lbs red snapper, as fresh as possible!
• 1 cup “Leche de Tigre”
• Spice Tribe Sacred Valley Pink Peruvian Salt
• Spice Tribe Late Harvest Black Peppercorn
• 3 ea shallots, julienne
• 1 tbsp cilantro, finely chopped
• 1 ea jalapeño pepper, thinly sliced
• 1 ea Red Fresno pepper, thinly sliced
• Micro cilantro/whole cilantro leaves
• 1 ea sweet potato, cooked and sliced

• Leche De Tigre

• .5 cup Aji Amarillo paste
• 1 cup lime juice, freshly squeezed (approx. 6 to 8 limes)
• 2 tsp salt
• 1 tbsp ginger, peeled and finely grated
• 1 tsp cilantro stems, finely chopped
• 1 ea small shallot, sliced
• 1 ea celery rib, chopped
• 1 ea garlic clove
• Blend until mixture is completely liquefied, strain through a fine sieve reserving the liquid and discarding any solid. Set aside refrigerated. Steps: Clean and cut off all skin, silver skin and remove any pin bones from fish. After that, cut the fish into chunks. In a mixing bowl add the fish season with Pink Peruvian salt, freshly ground black pepper and chopped cilantro. Mix well and let it sit for 3 minutes. Add to the bowl half of the sliced shallots, ½ cup of the leche de tigre and mix to combine well. Serve inmediately in a bowl or plate, garnish with slices of sweet potato on the side, julienne shallots, slices of jalapeño/red fresno peppers and micro cilantro leaves on top. Pour a little extra Leche de Tigre around the plate.

Sacred Valley Pink Peruvian Salt

$10

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Late Harvest Black Peppercorns

$10

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Aji Amarillo Pods

$20

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Steps