Ceviche and Tiger Milk from Capital City Perch
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) from cichlid (capital city perch), skinned
- 4 lime (s), juice from it, zest two
- 1 orange (s), juice and zest it
- 1 lemon (s), juice and zest it
- 1 bunch coriander, chopped stalks and chopped leaves
- 2 tablespoon honey
- 100 ml soy sauce
- 1 teaspoon sea buckthorn (sea buckthorn pulp), optional
- 2 chilli pepper (s), pitted, finely diced
- 1 apple, green
- 2 shallot (s)
Print Recipe
Pin Recipe Instructions
- Put the following ingredients in a large bowl and stir together: zest of 2 limes, the orange and the lemon. Juice of 4 limes, an orange and a lemon. Chopped stalks of coriander. Honey, soy sauce and sea buckthorn pulp as well as finely diced chili peppers without seeds.
- Then cut the fish fillets (skinless) into the size of 3 cm long pencils. Cut the apple, including the skin, into fine sticks. Cut the shallots into fine strips lengthways (no rings, very important, says Kai).
- Now it starts: As soon as the fish pieces, the apple cubes and the shallot strips have been added to the marinade, the fish begins to cook in it and the famous tiger milk is created.
- After 20-30 minutes, the fish should be perfectly “cooked”, depending on the thickness of the pieces of fish and the acidity of the citrus fruits. Just try a little bit. At the beginning of the “cooking time” the fish is still too raw, in the perfect phase it is glassy and tender, then it becomes too soft. Since it can be enjoyed in all three phases, simply find out your favorite consistency.
- When serving, distribute the finely chopped coriander leaves over the portions.
- Ceviche is often eaten straight. Of course, you can also serve some bread or salad with it.
- The fish dish ceviche comes from Peru and is prepared with freshly caught fish. It consists of finely chopped raw fish fillets that are cooked by placing them in a marinade without temperature. This process turns the marinade into what is known as tiger milk, which can be drunk as an aperitif. It tastes very good with a dash of vodka and - the highlight - with the hangover afterwards!
- Fresh capital perch is ideal for preparation in Berlin. Its fresh, tender pink meat remains juicy and firm and absorbs the taste of the ingredients wonderfully.
- And because we often prepare ceviche ourselves on the farm and have meanwhile perfected the recipe pretty well together with TV chef and friend of the house Kai Neumann, we would like to reveal it at this point. Ceviche is super tasty and easy to prepare.
- By the way: June 28th is Ceviche Day in Peru! A good reason to try the great recipe for yourself and serve it to good friends.
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