Snapper Ceviche

By Chef Alejandro Saravia

Snapper Ceviche
The is the most represented dish in Peruvian gastronomy. “Ceviche” is the perfect introduction to Peruvian fish and seafood cuisine.

800g snapper 

1 cup fresh lime juice

Peruvian yellow chilli paste



For garnish:   

1 Spanish onion, fine julienne-cut

1 sweet potato 

1 cinnamon quill/stick

100g raw sugar

1 cup orange juice

Clean the snapper fillets and cut in to small dices and reserve.

For the leche de tigre:

Blend the spinach, onion and the Peruvian chilli paste with the fish stock. Add salt and confirm the seasoning, before squeezing the limes and adding to the mix.Stir reserve in the fridge.

For the garnish:

Cut the sweet potatoes into thin round slices and cook in a saucepan with orange juice, cinnamon and the raw sugar until tender.

To finish:

Put the fish in a glass bowl. Add the leche de tigre mix. Toss and serve over the sweet potato discs.


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