ABOUT THE RECIPE
By Chef Jesus Alexander
3 oz (150 g) fresh fish filet without skin and bones*
1 limo chili or habanero chili
1 sweet potato
1 red onion
3 tablespoons of sugar
1 tablespoon chopped fresh cilantro
1 teaspoon grated garlic
1 teaspoon grated ginger
*You can choose between: halibut, sea bass, tuna, red snapper, tilapia, trout
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Peel the sweet potato and cut it into slices, place the slices into a small pot, add the juice of two oranges, the cinnamon stick and 2 tablespoons of sugar. Place the pot on the heat and cook for 10 minutes.
Peel the corn and place it in a pot with the juice of a lime, add 1 tablespoon of sugar and some water if necessary. Cook for 12 minutes.
Cut the fish into slices, place it in a bowl and add: salt, garlic, ginger, chopped cilantro and chili. Marinade the onion (chopped in tiny slices) into the lime juice.
Serve your Ceviche with lettuce, corn and the sweet potato.
Team Building & Private Classes
Private cooking classes and corporate team building experiences are fully customizable.
Ingredients kits available upon request.
Whether it's a birthday celebration, father's day, or simply miss your friends, let us set up a private cooking class with you with any chef around the world.