Martin Morales’ combination of key Andina ingredients that create a ceviche which sings with authenticity…
This is one of the most iconic dishes at Andina. Although associated with the coast, ceviches are in fact eaten all over Peru, especially in the Andes, where there is a wide variety of river fish.
- 1 large red onion
- 1 sweet potato, peeled and cut into 1.5cm dice
- 600g skinless sea bass fillets, cut into 1.5cm dice
- A few coriander leaves, finely chopped, plus a few extra leaves to serve
- 1 large avocado, cut into 1.5cm dice
- 12 physalis, halved
- 2 tbsp cancha corn or pistachios, crushed
- 4 tbsp coriander herb oil (see below)
Amarilo Tiger’s Milk
- 5mm piece of ginger
- 1 garlic clove, halved
- 4 coriander sprigs
- Juice of 12 limes, plus extra to taste
- 2 tsp amarillo chilli paste (see below)
Coriander Herb Oil
- 5 coriander sprigs
- 5 tbsps olive oil
Amarillo Chilli Paste
- 1 tbsp olive oil
- 1/4 onion, finely chopped
- 2 garlic cloves, chopped
- 2 amarillo (or medium head red) chillies, deseeded and finely chopped
1. Make the coriander herb oil by blitzing the ingredients together with a stick blender. For the amarillo chilli paste, heat the oil in a frying pan and fry the onion for 7–8 minutes until soft. Add the garlic and chilli and fry for 2–3 minutes. Season to taste and allow to cool completely. Blitz to a smooth paste.
2. To make the tiger’s milk, put the ginger, garlic, coriander and lime juice in a bowl. Stir and leave to infuse for ten mins. Strain through a sieve and add chilli paste and ½ tsp salt. Taste to check the balance of flavours and add more salt, chilli or lime juice if necessary. Soak onion slices in iced water for five mins, drain and lay out on kitchen paper to dry completely.
3. Bring a small pan of water to the boil. Salt the water then add the sweet potato cubes. Simmer until just tender (about 5–7 mins). Drain and set aside. Put the sea bass in the bowl with the tiger’s milk for one minute, then add the onion slices, coriander, avocado, physalis and sweet potato. Turn all the components over very gently (you do not want the sweet potato or avocado to break up), then divide between four bowls.
4. Season to taste and serve with crushed cancha corn, coriander leaves and coriander herb oil.
Andina: The Heart of Peruvian Food by Martin Morales is published by Quadrille, £27.