The World Cook

Peru

Group C | South America

Ceviche

For their first World Cup since 1982, we're showcasing a signature dish from Peru's many distinct culinary stylings. Best when fresh, its worth taking a trip to the fish monger for this one.

Virgilio Martinez's Ceviche de Corvina, Palta y Cebolla Morada, is colorful, tangy and so delicious you'll be distracted frome the whole 'basically raw fish' situation. If you still aren't convinced, the base of the sauce, Leche de Tigre, translates to Tiger's Milk, how badass is that?

If you can find it, make sure to get a red chili, which adds not only a swift kick, but can also represent the red sash that appears on the Peru uniform.

Time 45min
Makes 4
Difficulty World Class
Units Imperial Metric

Ingredients

100g Onion
3 ½ oz

100g

Onion
100g Celery
3 ½ oz

100g

Celery
2 cloves Garlic
2 cloves

2 cloves

Garlic
1" piece Ginger
1" piece

1" piece

Ginger peeled
1 tsp Sugar
1 tsp

1 tsp

Sugar
2 tbsp Salt
2 tbsp

2 tbsp

Salt
100g Cilantro stems
3 ½oz

100g

Cilantro stems
158ml (8-10 limes) Lime juice
2/3 cup (8-10 limes)

158ml (8-10 limes)

Lime juice
10 Ice cubes
10

10

Ice cubes
1 tbsp Aji amarillo paste
1 tbsp

1 tbsp

Aji amarillo paste
450g Sea bass fillet
1lb

450g

Sea bass fillet skinless, cubed
1 Avocado
1

1

Avocado peeled, cubed
1 Red chili
1

1

Red chili sliced into semi-circles
½ Red onion
½

½

Red onion thinly sliced

1

Prepare the Leche de Tigre base by adding chopped onion, celery, whole garlic cloves, whole ginger piece, sugar and salt to food processor. Pulse until blended
2

Add the cilantro stems to the mixture, cover and marinate for one hour in the refrigerator. When ready to use, discard the cilantro stems.
3

For the Leche de Tigre, pour the base into a blender, add the lime juice and ice and blend for one minute. Once the ice is in medium-sized pieces, stop blending.

Coach's tip Do NOT make this ahead of time, you want the Leche de Tigre to be as fresh as possible

Coach's tip Do NOT make this ahead of time, you want the Leche de Tigre to be as fresh as possible
4

Pour the mixture through a fine mess strainer into a bowl and add the aji amarillo paste.
5

Cut the sea bass fillet into 1/2" cubes. Prepare the vegetables: cube the avocado, slice the chili and slice the red onion as thinly as possible.
6

Place the fish and avocado cubes in a shallow bowl. Pour the Leche de Tigre over the fish and avocado, but do not cover it entirely. Garnish with red onion and red chili. Serve immediately.