Don Ceviche Canario, RECIPE BY ISRAEL FRANCO ZUBIAGA, Chef in El Patio de Lajares and La Bodeguita de Corralejo
Ingredients for 4 people:
— 460 g of skinned and boned «cherne»
— 1 red onion
— 80 g sweet potato
— 1 hot pepper
— Tiger’s milk*
— Hot pepper dough*
— Table salt
— Instead of «cherne» you can use sea bass or halibut.
— If you don’find or like the sweet popato you can use pumpkin instead.
— 100 g hot pepper
— Half a white onion (thinly chopped)
— 2 cloves of garlic (seeded)
— Soft olive oil (0,4 acidity)
We spill some olive oil in a saucepan to stir-fry the onion. We sauté it, add the hot pepper and we leave it for 5 minutes. We add the garlic and we leave it for 10 more minutes. Once the stir-fry is made we blend it until getting an homogeneous dough that we’ll set aside in the fridge until plate decoration.
TIGER’S MILK TO ADD TO THE CEVICHE:
— 16 g ginger
— 1 clove of garlic (seeded)
— 4 coriander sprigs
— 8 limes (juice)
— Hot pepper dough (to taste)
We chop the ginger, the garlic and the coriander very thinly. We mix everything, except the pepper dough, with the lime juice.We stir it with a spoon and let it macerate for about 10 minutes. We strain it in a bowl and we add salt and the pepper dough to taste. We keep this mixture in the fridge until its final use.
Optional: you can add a bit of honey to reduce the lime’s sourness; if you love hot food, you can add a bit of tabasco, to enhance it.
ELABORATION OF CEVICHE:
We spill some cold water in a saucepan with the whole sweet potato and we let it boil for 25 minutes; to see if it’s done we prick it with a knife and it shouldn’t offer any resistance. Then we dice it in cubes of about 1×1 cm and we set it aside.
We wash the onion, slice it and soak it in freezing water for 5 minutes. We drain it well and we spread it on a piece of kitchen paper so it soaks up as much water as possible and we keep it in the fridge. That way the onion will be less strong and more crunchy.
We cut the fish into strips of about 3×2 cm. We chop the hot pepper into fine rings to use them in the plate decoration. We chop the coriander to sprinkle at the end.
We place the fish in a big bowl, we add table salt and stir gently with a metal spoon. The salt will open the fish pores. We let it stand for two minutes and we’ll add the tiger’s milk, about 200 ml.
We add the onions, the pepper rings, the coriander and the sweet potato to the fish.
We mix all the ingredients with a spoon and we add some more salt or tiger’s milk to taste.
We spread the ceviche into four bowls and serve immediately.