3 ½ oz Red Snapper - fresh, filleted and large diced
1 oz Sweet Potato - medium dice, lightly blanched
½ oz Red Onion - medium dice
½ oz Pickled Peppers - Jalapeno or fresno chilis
1 ½ oz Lime Juice
Tiger's Milk ?(recipe below)
Cilantro - chopped
Sweet Potato Chips
Dice snapper and sweet potato. Lightly blanch sweet potato in salted boiling water for 90 seconds. Drain sweet potato and add to bowl of ice water to stop cooking. In a second bowl, mix snapper, red onions, pickled peppers and lime juice. Drain sweet potato and add to ceviche, adding salt and lime juice to taste. Pour your Tiger's milk at the base of your serving vessel, then top with the ceviche. Garnish with cilantro on top, and sweet potato chips to the side.
Tiger's milk is a reference to the juice that is at the bottom of the ceviche in Peru. We have taken this and spiced it up with jalapenos, herbs and cucumber to make it super fresh.
4 bunches Cilantro
2 bunches Parsley
4 sprigs Mint
4 sprigs Basil
2C Ice, crushed
Juice the lime, and add one cup of crush iced along with all ingredients in blender. Blend on high until smooth. Add remaining ice and salt to taste. Blend until smooth. Strain and keep cool.