Ceviche classico with leche de tigre


  • Serves 4 people

In a classic ceviche, the mixture of lime juice, salt and flavourings in which the fish is marinated is known as leche de tigre, "milk of the tiger". Drink it when you've eaten the fish and the sweet potato.

  • 1 sweet potato, cut into 1cm-thick rounds
  • 30 gm caster sugar
  • 1 star anise
  • ½ cinnamon quill
  • 100 ml lime juice, plus extra to taste
  • 70 ml fish stock
  • 50 gm white-fleshed fish trimmings
  • 5 cm piece celery stalk
  • 10 gm (2cm piece) ginger, coarsely chopped
  • 1 garlic clove
  • 1 small Spanish onion, thinly sliced
  • 2 coriander sprigs, plus 1 cup coriander
  • ½ small green chilli
  • 200 gm Palmers Island mulloway, cut into 2cm-thick pieces (see note)
  • ½ small birdseye chilli, seeds removed, finely chopped
01   Place sweet potato in a saucepan with sugar, star anise, cinnamon and 1 litre water, bring to a simmer over medium heat and cook until tender (5-10 minutes). Drain and set aside.
02   Blend lime juice, stock, fish trimmings, celery, ginger, garlic, 20gm onion and 1 tsp fine sea salt in a blender until smooth.
03   Add coriander sprigs and green chilli and blend until finely chopped.
04   Pass through a fine sieve and refrigerate until chilled (20-30 minutes).
05   Combine mulloway and a pinch of salt in a chilled bowl and stir well. Add lime juice mixture to fish, then squeeze in extra lime juice to taste and toss to combine.
06   Meanwhile, soak remaining onion in iced water (5 minutes).
07   Drain onion, add to ceviche with remaining coriander and birdseye chilli, toss to combine, adjust seasoning to taste, then serve in a bowl with all the juices, with the sweet potato on the side.

Note Palmers Island mulloway, which is farmed in waters near Yamba in northern New South Wales, is available from select fishmongers. If it's unavailable, substitute another white, firm-fleshed fish.

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