Recipe: the ultimate ceviche classico

At Peruvian restaurant NAZKA in Amsterdam, we ate the ceviche of our lives. We asked chef Christian Motte for his recipe. Bet this will become your signature success dish too?

Ceviche, Peru’s national dish, even has its own holiday: National Ceviche Day. The concept of ceviche is simple: take the freshest fish, cook it for a few minutes in a marinade based on citrus juice (tiger’s milk) and serve it immediately.

How to make it

• Cook the sweet potato and the corn on the cob until tender in separate pans with plenty of water, adding 1 star anise, 3 cloves, half a lime and 1 teaspoon of sugar to each pan.
• Cut the kernels off the cob and cut the sweet potato into 2 x 2 cm cubes. Set aside in the refrigerator.
• Cut the fish into 2 x 2 cm cubes and keep the trimmings (the tips etc. that you cut off to make neat cubes) for the tiger’s milk.
• Now make the tiger’s milk. Blend all the ingredients for it in a blender.
• Strain and collect in a container, then add 5 ice cubes.
• Put the fish cubes in a bowl with a teaspoon of salt, the red onion, the coriander, the cooked corn kernels and the juice of 4 limes.
• Mix with a spoon and let rest for 2 minutes. Add the tiger’s milk and stir for another 30 seconds.
• Serve in 150-gram portions with the sweet potato cubes added and the roasted corn kernels sprinkled over the top.

Also read:

• Trendy fish: corvina
• Refreshing pisco sour
• What else you can do with nori sheets