Tigers Milk Ceviche
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Tigers Milk Ceviche
Ingredient
400g snapper, skin off, thinly sliced
Diced and roasted sweet potato, to serve
Charred corn kernels, to serve
Thinly sliced red onion, to serve
Coriander leaves, to serve
Tigers Milk
500ml lime juice, plus extra to taste
200ml fish stock
200g white fish trimmings
1 celery stalk, roughly chopped
30g ginger, coarsely chopped
3 garlic cloves
4 coriander sprigs, plus 1 cup coriander leaves
6 large red chillies, seeds removed
1 small red onion, roughly chopped
Method
For the Tigers Milk, combine all ingredients in a blender and puree. Pass puree through a fine sieve.
Combine snapper and Tigers Milk in a medium bowl and toss to coat well. Set aside for 5 minutes.
Place coated snapper on serving plate and top with sweet potato, corn, red onion and coriander.
Recipe by Andy Allen
