Refreshing Peruvian ceviche 3 ways, with love from the coast, the mountains and the Amazon jungle

Refreshing Peruvian ceviche 3 ways, with love from the coast, the mountains and the Amazon jungle

Coastal tuna and octopus ceviche, an Amazonian tropical passionfruit and camu camu salmon version and sea bream ceviche from the Andes

Last updated:
Cuisine:
Cook time:1h:30m
Prep time:30m
Servings:3

Ingredients

Octopus and tuna ceviche from the coast:

180 gms tuna

Squid (proportion used is based on personal choice)

Soy sauce 

Garlic paste 

Salt 

1/2 red onion 

Octopus: 

5 l water

300 gms soy sauce

500 gms rice

500 gms white radish

2 kgs octopus

Sweet potato:

200 gms sweet potato

300 ml orange juice

150 gms sugar

2 gms cloves

4 gms cinnamon stick

Aja Amarillo oil:

100 gms of yellow pepper paste

150 ml of olive oil

Tiger’s milk or 'Leche de Tigre':

350 gms of red onion

180 gms of celery

20 gms of garlic

30 gms coriander

30 gms red pepper

60 gms ginger

20 gms salt

500 ml lime juice

400 ml fish broth

Rice cracker and Nori:

200 gms white rice

250 ml water

Garnish: 

Cilantro 

Hydrated seaweed or wakame

 

Seabream Ceviche from the Andes mountains: 

180 gms sea bream

200 gms tortilla flour

Tiger’s milk or 'Leche de Tigre':

350 gms red onion

180 gms celery

20 gms garlic

30 gms coriander

30 gms red pepper

60 gms ginger

20 gms salt

500 ml lime juice

400 ml fish broth

Black chili oil:

300 gms red pepper

80 gms vegetable oil

Hot pepper emulsion:

100 gms red onion

10 gms garlic

50 gms olive oil

80 gms hot pepper paste (rocoto paste)

Amaranth seed and corn cracker (Kiwicha and chulpi corn cracker): 

200 gms amaranth

Chopped chulpi corn

Corns:

choclo corn

chulpi corn

purple corn

white corn

saqsa corn

checche corn

gold corn

 

Passionfruit and Camu Camu Salmon ceviche from the Amazon: 

180 grams of salmon

1 banana

Tiger’s milk or 'Leche de Tigre':

350 gms red onion

180 gms celery

20 gms garlic

30 gms coriander

30 gms red pepper

60 gms ginger

20 gms salt

500 ml lime juice

400 ml fish broth

Panca pepper oil (aji panca oil)

100 gms panca pepper paste

150 ml olive oil

Passion Fruit and Camu Camu Sauce:

100 ml passion fruit juice

30 gms honey

20 gms camu camu powder

20 gms strawberry puree

Mint cream:

120 gms mint leaves

70 ml oil

20 gms white sugar

 

Mint oil

100 gms mint leaves

100 ml of vegetable oil

Cassava sticks

Banana leaf powder: 

200 gms banana leaves

100 gms mint leaves

Method

COASTAL 'DE ESQUINA' CEVICHE OF OCTOPUS AND TUNA

1. For the octopus: In a pot, add the water, soy sauce, rice, white radish. Once the water is boiling, add the octopus and let it cook for 35 minutes. Then, cut the octopus into thin slices and set them aside in the chiller.

2. Chop the tuna into cubes and set it aside in the chiller.

3. For the tiger's milk: Chop the following ingredients for mirepoix: red onion, celery, garlic, coriander, red pepper, ginger.

4. Place the ingredients in a bowl and add the salt. Mix all the ingredients and let them rest for 5 minutes.

5. Add the lime juice and fish broth, and mix all the ingredients again. Blend the mix for 5 seconds at maximum speed. Then, strain the tiger's milk and set it aside in the chiller.

6. For sweet potato: Chop sweet potato into sticks. Place them in a pot with 300 ml of orange juice, 150 grams of sugar, 2 grams of cloves and 4 grams of cinnamon stick. Boil the sweet potato for 10 minutes until it is cooked, then set it aside in the chiller.

7. For Aja Amarillo oil: In a frying pan, place yellow pepper paste and olive oil. Cook over low heat for 30 minutes, Then, strain it and set it aside in the chiller.

8. For rice cracker and Nori: Cook white rice in 250 ml of water. Blend the rice with a little bit of water so that it acquires the texture of a puree. Then, place it on a flat oven plate and spread it out. Add nori powder and salt. Cook it in an oven at 90 degrees for 1 hour and 30 minutes. Fry the rice cracker in hot oil at 180 degrees, then set it aside in a bowl.

9. Thoroughly clean the head of the squid. Marinate it with lemon, soy sauce, and garlic paste and add some flour. Fry it in hot oil until crisp.

10. Now it’s time for plating! In a bowl, add the tuna, octopus, salt and lime. Mix the ingredients and add chilli chopped in brunoise cut, finely sliced cilantro, finely sliced red onion and tiger's milk.

11. Taste and adjust the seasoning then serve on a cold plate, and add the rice cracker, sweet potato, fried squid, La Yu oil (Japanese chilli oil) and yellow pepper oil on one side. Decorate it with thin slices of spring onion and hydrated seaweed or wakame.

SEABREAM CEVICHE FROM THE ANDES 

1. Cut the fish into cubes and set it aside in the chiller.

2. For tiger’s milk: Chop the following ingredients for mirepoix: red onion, celery, garlic, coriander, red pepper, ginger. Place the ingredients in a bowl and add the salt. Mix all the ingredients and let them rest for 5 minutes.

3. Add the lime juice and fish broth, and mix all the ingredients again. Blend the mix for 5 seconds at maximum speed. Then, strain the tiger's milk and set it aside in the chiller.

4. To make black chili oil, cook the red pepper and vegetable oil in the oven for 30 minutes at 180 degrees. Once cooked, blend the red peppers and strain the mix. set it aside in the chiller.

5. To make the rocoto emulsion, in a pan, cook the red onion, garlic, olive oil and hot pepper paste (rocoto paste) over low heat for 10 minutes. Then, blend the ingredients with a little olive oil until pureed. Set aside the mix in the chiller.

6. Cook the amaranth, once it’s cooked blend the amaranth with a little bit of water so that it acquires the texture of a puree. Then, place it on a flat oven plate and spread it out. Add chopped chulpi corn on top of the amaranth puree. Cook it in the oven at 90 degrees for 1 hour and 30 minutes. Set it aside it in a bowl.

7. Cook the choclo corn in boiling water until it is soft. For dried corn, such as chulpi corn, purple corn, white corn, saqsa corn, checche corn and gold corn, cook it in hot oil at 180 degrees. Then, set aside the corn in a bowl.

8. Deep fry the dill and set it aside in a bowl.

9. Cook the flour tortilla in the oven until it turns darker in colour. Then, blend it until it becomes a powder. Set aside the powder in a bowl.

10. In a bowl, place 90 grams of fish. Add salt and lime and mix for a few seconds. Then, add red chilli chopped into juliennes, fine cuts of coriander, fine cuts of red onion, hot pepper emulsion (rocoto emulsion) and tiger's milk. Taste and adjust the seasoning and serve on a cold plate. On one side of the plate place the 7 kinds of corn and the Amaranth cracker. Add the black chilli oil and the tortilla powder on top of the fish. To finish off the plate and give it some height, we decorate it with the crispy deep-fried dill.

PASSIONFRUIT AND CAMU CAMU SALMON CEVICHE FROM THE AMAZON:

1. Cure the salmon with salt and sugar in equal amounts. Add lemon and orange zest and cure for one day.

2. Then, dry the salmon and remove the excess liquid. Cut the salmon into cubes and set it aside in the chiller.

3. For the tiger’s milk, cut these vegetables into large brunoise cut of the same size - red onion, celery, garlic, coriander, red pepper and ginger. Place all the vegetables in a bowl and add the salt. Mix the vegetables with the salt and let them rest for 5 minutes.

4. Then, add lemon juice and fish broth. Mix all the ingredients and place them in the blender. Blend the ingredients for about 5 seconds at maximum speed. Then, strain the tiger's milk and set it aside in the chiller.

5. For Panca pepper oil,  place panca pepper paste and olive oil in a pan. Cook over low heat for 30 minutes. Then, strain it and set it aside in the chiller.

6. For passion fruit and Camu Camu sauce, place the passion fruit juice, honey, camu camu powder and strawberry puree in a bowl.

7. Mint cream: Blanch the mint leaves in boiling water for 5 to 8 seconds and quickly chill them in ice water. Then, once they are cold, thoroughly drain them and put them in the blender. Add the oil and white sugar to the blender, and blend all the ingredients until the mix emulsifies. Then, set aside the mix in the chiller.

8. Mint Oil: Once again, blanch the mint leaves in boiling water for 5 to 8 seconds, and quickly put them in the blender. Blend the leaves along with vegetable oil for about 5 minutes. Then, strain the mix and set aside the oil in the chiller.

9. Banana leaf powder: Dehydrate 200 grams of banana leaves and 100 grams of mint leaves. Place both ingredients in the blender. Blend the ingredients until the mix becomes a fine green powder. You can also buy it in the store or buy dehydrated banana leaf and powder it.

10. Cut banana slices and fry them until crisp. Add salt and set them aside in a bowl.

11. Chop the yucca into sticks and fry them in oil until they are crisp. Add salt and set them aside in a bowl.

12. For plating, red chilli chopped in brunoise cut, fine cuts of coriander and banana powder. Mix the ingredients and add the passion fruit and Camu Camu sauce along with tiger's milk. Taste and adjust the seasoning and serve on a cold plate. On one side of the plate, place the cassava sticks and the banana chips with the mint cream. Add the panca pepper oil and mint oil. To finish off the plate and give it some height, we decorate it with palm heart slices on top.

Chef Jolbi Huacho
Chef Jolbi Huacho
Chef Jolbi Huacho
Peruvian expat, who is the head chef of the Peruvian-Japanese restaurant, Clay, in Dubai.

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