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Senor Ceviche

Serves: 2

Cooking time: 30 minutes

Difficulty: Easy

Difficulty

For the tigers milk base:

  • 20g white onion
  • 50g celery
  • 225g fresh-squeezed lime juice
  • 90g ice cubes
  • 20g sea bass scraps
  • 17.5g ginger
  • 3 cloves garlic
  • 13g maldon sea salt
  • 5g white miso paste
  • 2.5g Aji Limo (deseeded)
  • 12 Coriander stems
For the tigers milk:
  • 250g tigers milk base
  • 62g Aji Amarillo paste
For the ceviche:
  • 60g sea bass, cubed
  • 1/8 avocado wedge
  • 12g red onion sliced
  • 10g choclo corn
  • 20g sweet potato puree
  • 2g grated ginger
  • 2g diced Aji Limo
  • 1g salt
  • 20g Senor’s Tigers milk

This signature recipe by Senor Ceviche is sunshine incarnate. There are a lot of ingredients to assemble, but the results are well worth tracking them all down. Serve with jugs of their Pisco Sour cocktail.

1. First, make the tigers milk base. Blend all ingredients on full speed for 1 minute.  Pass though a fine sieve and immediately put in a fridge.

2. To complete the tigers milk, mix the base with aji amaraillo paste and return to the fridge.

3. Next, make the ceviche. In a mixing bowl, add the sea bass with salt, ginger and aji limo.  Mix together for 20 seconds. Add the red onions and choclo corn to the mix, followed by the tiger’s milk and mix for a further 20 seconds.

4. To plate, spoon the sweet potato puree onto the bottom of the serving dish. Spoon the sea bass mix onto the sweet potato puree, stacking it as high as possible. Add the octopus and avocado around the edge of the ceviche.  Garnish with coriander cress and 1 plantain crisp.

Ingredients

For the tigers milk base:

  • 20g white onion
  • 50g celery
  • 225g fresh-squeezed lime juice
  • 90g ice cubes
  • 20g sea bass scraps
  • 17.5g ginger
  • 3 cloves garlic
  • 13g maldon sea salt
  • 5g white miso paste
  • 2.5g Aji Limo (deseeded)
  • 12 Coriander stems
For the tigers milk:
  • 250g tigers milk base
  • 62g Aji Amarillo paste
For the ceviche:
  • 60g sea bass, cubed
  • 1/8 avocado wedge
  • 12g red onion sliced
  • 10g choclo corn
  • 20g sweet potato puree
  • 2g grated ginger
  • 2g diced Aji Limo
  • 1g salt
  • 20g Senor’s Tigers milk

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