My Favorite Ceviches
Ingredients
For the Tiradito
RED SNAPPER TIRADITO:
1 cup red snapper, sliced thin
1 cup tiradito dressing
Spicy Popcorn for
TIRADITO DRESSING
1 cup Yuzu Juice
1 cup Orange Juice
1/4 cup Lime Juice
1/4 cup Agave
2 Tbsp White Soy
1/2 tsp Sesame Oil
3 Tbsp diced red onion
Salt, to taste
CILANTRO YUZU AIOLI
1/4 cup Yuzu Juice
1/4 cup Cilantro Puree
2 cups Mayo
Zest of One Lime
Salt, to taste
For the Mixto
LECHE DE TIGRE
1 Medium Onions, finely chopped
1 1/2 Tbsp Ginger, peeled and minced
2/3 cup Lime juice
1 Jalapeno, seeded and coarsely chopped
3 Tbsp Salt
1 Tbsp Sugar
1/3 cup White Fish Filet, rough chop
handful Ice Cubes
2 1/2 cups Water
TAMARIND LECHE DE TIGRE
1 tbsp tamarind puree
2 c leche de tigre
2 tbsp coconut milk
TUNA MIXTO
8 oz tuna, diced
1/4 cup, sweet corn, steamed, off cob
1/4 cup red onion, brunois
1/4 cup cooked sweet potato, small dice
1/4 cup cooked yucca, small dice
2 tbsp cilantro chopped.
2 cups tamarind leche de tigre
micro cilantro - garnish
JG’s Favorite Ceviches
Inspired by Japanese-Peruvian cuisine, Chef Garces walks you through two different preparations of ceviche: a tuna mixto with tamarind-coconut leche de tigre, and a red snapper tiradito with a light citrus dressing.
Preparation - Snapper Tiradito
Filet the Fish: Place scaled red snapper on cutting board. Using kitchen shears, remove all external fins, except tail. Rinse fish in sink and pat dry. Make an incision directly below the gills and bring to bone. Make second incision directly above tail fin, again brining knife to bone.
Using your fingers, gently pull the filet from the ribs and use knife to separate filet from the ribs. Repeat on other side.
Remove skin by placing filet skin side down. Using knife, slide blade between skin and filet, gently pulling skin behind the knife. (see video)
Make Tiradito Dressing: mix all ingredients in a mixing bowl. Whisk to combine.
Cilantro Yuzu Aioli: Combine all ingredients in a bowl. Gently whisk to combine.
Putting it all together: Slice snapper (sashimi style) from the filet on a bias. Arrange on plate. Drizzle with tiradito sauce. Dot with Cilantro Yuzu Aioli
Preparation - Tuna Ceviche Mixto
Prepare the Tuna: Locate small loin and remove from main piece of tuna with a sharp knife. Remove skin from tuna: peel skin back from tuna and use knife to slice between the tuna and skin, being sure to remove tough silver skin.
Using a sharp knife, shave away blood line on main tuna piece. Toss scraps and skin.
Dice tuna into 3/4 in cubes. Set aside
Leche de Tigre: Add all ingredients to blender. Blend on high until fully mixed and frothy. Strain into bowl.
Tamarind-Coconut Leche de Tigre: Combine two cups leche de tigre with tamarind puree and coconut milk. Stir to combine.
Tuna Mixto: Add all ingredients to bowl of tamarind leche de tigre. Stir to combine and coat. Garnish with rocoto aioli and spicy popcorn.
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