DÔA’s Ceviche Traditional Recipe
Miami is home to some great seafood dishes and the beauty of this ceviche recipe from DÔA is that you can use practically any fish as long as its the freshest available.
Ingredients
- 250 grams Lime Juice
- 8 grams garlic
- 6 grams ginger
- 50 grams red onion
- 6 cilantro stems
- 30 grams celery
- 3 aji limo no seeds
- 9 grams kosher salt
- 110 grams fish (always use fresh market fish)
- 210 grams ice
Servings:
Instructions
Leche de Tigre base
- Get all veggies and fish trim and cut into small rough chunks and season with salt
- Keep mix in a bowl over ice as it must remain cold at all times
- Squeeze lime juice (first press only)
- Add lime juice to fish and veggie mix and let set for about 5 minutes
- Puree mix in about hald of the liquid, but only pulse about 3-5 times
- Strain with chinois and then combine with the rest of the liquid
- Leche de tigre is ready, keep cold at all times
To finish ceviche
- DIce raw fish and season well with sea salt
- Let sit for approximately 2 minutes
- Add in chopped cilantro and aji limo
- Add in the leche de tigre to cover fish and let sit for about 2 minutes
- Place in a bowl and garish with cachas, chocio, sweet potato and red onion
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About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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