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Raw fish platter with citrus and fresh vegetables

Peru · Russia

“Russian Tiger” Ceviche

“Russian Tiger” Ceviche

“Russian Tiger” Ceviche

A lively and briny sea bass ceviche, enhanced by a citrus leche de tigre and a touch of vodka.

A lively and briny sea bass ceviche, enhanced by a citrus leche de tigre and a touch of vodka.

A lively and briny sea bass ceviche, enhanced by a citrus leche de tigre and a touch of vodka.

Préparation
25 min
Cuisson
No-bake
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 600 gvery fresh sea bass fillet, skinless and boneless
  • 120 mllime juice
  • 40 mlorange juice
  • 30 mlvodka
  • 80 gfinely sliced red onion
  • 60 gcelery stalk
  • 12 gfresh cilantro
  • 1 piecered chili pepper
  • 1 clovegarlic
  • 40 gsmoked herring roe
  • 6 gfine salt

Préparation

  1. Cut the sea bass into regular cubes of about 1.5 cm and keep it very cold.
  2. Briefly blend the citrus juices, vodka, celery, garlic, half of the chili pepper, coriander stems, and salt. Strain this leche de tigre.
  3. Mix the fish with the red onion, then pour in the marinade. Let it sit for 6 to 8 minutes in the refrigerator.
  4. Add the coriander leaves and adjust the acidity or seasoning.
  5. Serve in cold bowls and finish with the smoked herring roe and a few slices of chili pepper.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.