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.
Ingredients
- ½ cup fresh squeezed lime juice
- ½ cup fish stock
- 1 teaspoon ground garlic
- 1 Tablespoon minced cilantro
- ½ small onion diced
- 1/4 cup minced celery
- Salt and pepper
- 2 ounces white-fleshed fish fillets snapper, tilapia, swai or flounder
- For garnish choclo (peruvian corn), sweet potato and cancha (corn nuts)
Instructions
- Place in a blender lime juice, the fish stock, the garlic, and briefly blend.
- Pour into a receptacle to which you add minced cilantro, minced onion, minced celery, salt and pepper to taste. Mix.
- 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).
Notes
This recipe and photo are courtesy of Pacha Nikkei in Houston.
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