“This is our signature and most popular dish, so it’s called the daddy of all our ceviches that we serve at Ceviche Soho. We suggest sea bass for this recipe, but use whatever is freshest at market. If sea bass is unavailable, try sea bream, Dover sole or any other firm-textured white fish.” – Chef Martin Morales
- 1 large red onion, very thinly sliced
- 600g sea bass fillet (or other white fish), skinned and trimmed
- 1 portion of Amarillo Chile Tiger’s Milk
- A few coriander sprigs, leaves finely chopped
- 1 limo chile, deseeded and finely chopped
- 1 sweet potato, cooked and cut into small cubes
- Fine sea salt
- Wash the sliced red onion and then leave it to soak in iced water for 5 minutes. Drain thoroughly, spread out on kitchen paper or a clean tea towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onions and help to keep them crisp.
- Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for 2 minutes.
- Add the onions, coriander, chile and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chile is to your liking. Divide between serving bowls and serve immediately.
- For the Amarillo Chile Tiger’s Milk: Put a 5mm piece of fresh root ginger (cut in half), 1 small garlic clove (cut in half), 4 roughly chopped coriander sprigs and the juice of 8 limes in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add 1⁄2 teaspoon salt and 2 teaspoons Amarillo Chile Paste and mix well. This will keep for 4 hours in the fridge.