Ceviche of blue fish with leche of tiger nikkei

HealthyFoodMom.com - Ceviche of blue fish with leche of tiger nikkei - Healthy and gourmet meal idea

Ceviche of blue fish with leche of tiger nikkei

An original and gourmet recipe of ceviche of blue fish with leche of tiger nikkei ... A dish of the chef Gaston Acurio, to discover the flavors of Peru!
Prep Time1 hr
Cook Time1 hr 5 mins
Total Time1 hr 5 mins
Course: inputs
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, inputs, Recipes of the world, World Grocery
Servings: 4
Calories: 210kcal


  • 250 g Blue fish: mackerel, tuna or horse mackerel
  • 100 g Red onion
  • 1 Lawyer
  • 20 cl White vinegar
  • 120 g Sugar
  • 12 g Ginger powder
  • 12 g chilli pepper
  • 4 pinches Cell
  • 2 cl Lemon juice
  • 15 g Thai chives
  • 5 g Nori seaweed powder
  • 5 g Dried seaweed
  • 20 g Sesame seed
  • 50 g Celery
  • 5 g Red onion
  • 100 g White onion
  • 15 g Miso black
  • 55 cl Ail
  • 60 cl Lime juice
  • 3 cl Fumet of fish
  • 3 cl Sesame oil
  • 15 g Soya sauce
  • 1 C. soup Pimento habanero
  • Some falls Cell
  • 5 stems Fish (heads and bones)
  • Coriander


  • The day before, prepare the onion pickles. In a saucepan, heat 60 g sliced ‚Äč‚Äčonions with the white vinegar and sugar. Bring to a boil and marinate for 12 hours.
  • The same day, prepare the nikkei tiger leche. Mix celery, onions, black miso and garlic to form a vegetable paste. Mix lemon juice, fish stock, sesame oil, soy sauce and add vegetable paste. Add pepper, salt, fish (head and bones) and coriander. Mix one last time finely, put everything in Chinese, then book this preparation in the fridge.
  • Cut the avocado into pieces, slice 40 g red onion and cut the fish into small cubes.
  • In a large bowl, mix avocado cubes, fish, red onion, ginger, chilli, salt and lemon juice.
  • Add the tiger leche, the onion pickles. Serve with Thai chives, seaweed and some sesame seeds

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