14-ounce sea bass fillet (or other white fish), skinned and trimmed
1/2 green mango, peeled
0.4 inch fresh root ginger, peeled
1 small garlic clove, sliced in half
5 sprigs of coriander, roughly chopped
juice of 4 limes
1 tbsp Amarillo chillipaste
1 red chili, deseeded and finely chopped
handful of basil leaves, finely chopped
fine sea salt
How to prepare
This sea bass ceviche with authentic Peruvian tiger’s milk is easy to make and delicious as a starter!
Preparation
1 Cut the fish as finely as you can diagonally across the grain into very thin slices. Arrange the fish on a big plate and set aside.
2 Meanwhile, grate the mango half roughly and add the gratings to a bowl.
3 For the tiger's milk, mix the root ginger, garlic, coriander and the lime juice in a bowl. Stir and leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add 1/2 teaspoon of salt and 1 tablespoon of Amarillo chili paste (or regular chili paste) and mix well.
4 Mix the sea bass with the tiger's milk and leave to 'cook' for 2-3 minutes. Arrange the fish on 4 plates, add the mango and garnish with the finely sliced chilli and basil leaves.
