Pacha Nikkei’s Peruvian Ceviche
This beautiful Peruvian Ceviche comes from Pacha Nikkei located inside the Politan Row Food Hall in the Rice Village district.
Servings
2people
Servings
2people
Ingredients
Instructions
  1. Place in a blender lime juice, the fish stock, the garlic, and briefly blend.
  2. Pour into a receptacle to which you add minced cilantro, minced onion, minced celery, salt and pepper to taste. Mix.
  3. Place 2 oz of any fresh white seasonal fish in a bowl. Add salt and white pepper, mix it and make sure the salt and pepper stick to the fish. add the leche de tigre to the bowl and mix again. Make sure the bowl you are using is cold so you can keep a low temperature for the fresh fish. Garnish with choclo (peruvian corn), sweet potato and cancha (corn nuts).
Recipe Notes

This recipe and photo are courtesy of  Pacha Nikkei in Houston.