Yellowtail Ceviche Recipe
salsa criolla, gooseberry leche de tigre, sweet potato, thai basil, cilantro
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Ingredients
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Ceviche Base
Salsa Criolla
Leche de Tigre
Garnish
Method
Prepare Ceviche
- 1
In a mixing bowl, combine diced yellowtail fish with fresh lime juice and salt. Ensure the fish is well-coated. Cover and refrigerate for 15-20 minutes, allowing the fish to 'cook' in the acid.
Make Salsa Criolla
- 2
In a separate bowl, mix thinly sliced red onion, diced red bell pepper, lime juice, chopped cilantro, and salt. Let it sit for 10 minutes to allow the flavors to meld.
Prepare Leche de Tigre
- 3
In a blender, combine gooseberries, fish stock (or water), grated ginger, minced garlic, cilantro stems, and salt. Blend until smooth. Strain through a fine sieve to obtain a clear liquid.
Assemble and Serve
- 4
Once the ceviche is ready, drain excess lime juice if desired. Add the salsa criolla to the ceviche and gently mix. Serve in bowls with a generous drizzle of leche de tigre.
- 5
Garnish with boiled and diced sweet potato, Thai basil leaves, and additional cilantro. Serve immediately.