Peru's best chef Gastón Acurio makes a killer ceviche. Check out his recipe taken from Oceana's Spring 2021 Issue.
Classic Bonito Ceviche by Chef Gastón Acurio
Ceviche, PHOTO BY JASMINE DUCHESNE, UNSPLASH
180 g of bonito, tuna, or a local alternative Leche de tigre, a ceviche marinade (see ingredients below) 2 limes 1 sour orange (also called bitter or Seville orange) 1 teaspoon of chopped cilantro 1 teaspoon of minced chili pepper (habanero or similar) ½ teaspoon ground garlic 1 teaspoon of ginger juice 1 celery stick finely chopped Salt to taste
LECHE DE TIGRE
20-30 g of your preferred fish Juice of 6 limes 2 tablespoons of fresh yellow chili pepper paste (or 3 raw yellow chili peppers without seeds or veins) 1/4 of red onion 1 celery stick 1/2 chili pepper 3 cilantro sprigs Salt to taste
INSTRUCTIONS (LECHE DE TIGRE)
1. Blend the lime juice with the pieces of fish, onion, celery, and salt. 2. Add the chili pepper and cilantro and blend for a few seconds. This will make the ingredients release their flavor without coloring the mix. 3. Strain the preparation and set aside.
1. Cut the bonito fish into pieces approximately 2.5 cm x 2.5 cm and put them in a bowl. 2. Add salt, garlic, chili pepper, cilantro, chopped celery, and ginger juice. Mix carefully. 3. Add the sour orange and leche de tigre with two ice cubes. Mix. 4. Try the mix and add more lime juice as needed. 5. Julienne the onion and add it to the bowl. Mix once again and remove the ice cubes. 6. Taste and add salt if desired. Serve it with lettuce, corn, sweet potato, corn nuts, and/or banana chips.
Note: Recipe taken from Oceana Spring Issue, 2021, page 34, copyright © 2021, https://oceana.org/sites/default/files/Spring_2021_magazine_PDF.pdf