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Recipe

Red Snapper Ceviche with Aji Amarillo “Leche de Tigre”

Red Snapper Ceviche w/ Aji Amarillo “Leche de Tigre” Recipe Spice Tribe

Red Snapper Ceviche with Aji Amarillo “Leche de Tigre”

Chef Pato  @chefpatricio_spicetribe

Ceviche is considered the national dish of Peru and it is by far the most famous dish that comes from our country. It’s a dish that I grew up eating, in many different variations and preparations. 

Ceviche is a delicate seafood dish that consists mainly of fish and/or seafood “cooked” in lime juice with salt, aji (chili peppers), red onions, coriander and sometimes other seasonings. In some variations, this dish also has sweet potatoes, corn, lettuce and even seaweed served alongside it. Ceviche is found all along the Peruvian coast, with each town/city serving its own version/interpretation depending on what the local ocean and land has to offer. 

Consider this recipe as the “101” to the different preparations I’ll be showing you along our journey; the most straightforward and classic of all the ceviches. The key to a successful meal is the freshness of all the ingredients, especially the fish. Feel free to swap out the red snapper with halibut, fluke, corvina, hamachi or thai snapper. Hope you get to enjoy it as much as I do!

— Chef Pato

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
  • ½ 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.
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