Citrus Cebiche Clásico
Chef Anthony made this for me mid dinner rush at La Mar in Lima. Freshness is the whole game. There is nowhere to hide in a raw dish. Buy the best fish you can, use it the same day.
About 50 minutes if you’re slow · About 35 minutes if you push. Includes boiling the camote and corn to serve.
8:50Method
chefjasonmckinney.com/recipes/la-mar-classic-ceviche
I left notes on 3 steps.- 1
Get everything cold. The fish, the bowl, your hands if you can. Warm is the enemy of good ceviche.
- 2
Cut the fish against the grain into clean 2cm cubes. Season with the salt and the pinch of sugar.
- 3
Slice the aji limo and press the oil out of it into the fish. That pepper oil is the essence of the dish.
- 4
Add the cold fish stock. This is what brines and cures the fish from the inside.
- 5
Squeeze the limes to about 80%. Never past. Go further and they turn bitter.
Press to four-fifths and stop. The last squeeze is where the bitterness lives. - 6
Rest exactly three minutes. Set a timer. It’s a cure, not a marinade.Timer: 3 min
The fish should be just turned, not cooked to rubber. - 7
Pull the sliced chili out. Add the red onion, cilantro, and a little diced aji.
- 8
Taste, taste, taste. Spoon off the extra juice at the bottom, the leche de tigre.
Serve the leche de tigre as a little shot on the side. That tiger’s milk is the best bite of the whole thing. - 9
Plate with warm camote and choclo, butter lettuce, and a scatter of cancha.
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