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Ceviche with rhubarb and sweetpotato

Tags:
alcohol-free gluten-free lactose-free
Description
Ceviche originally comes from South America, Peru to be precise. In addition to the intense flavours, the special thing about it is that the fish is not ‘cooked’ by heat but by acid - not in the traditional sense, of course, and only partially. The fish is marinated in a broth called tiger's milk and the high acid content ensures that the protein in the fish is denatured. It may all sound a little complicated and hard to imagine, but the dish itself is all the more delicious. Just give it a try.

Ingredients for

For the ceviche

300 g fresh fish (e.g. sea bass)
300 g rhubarb
1 lime
1 sweet potato, big
orange lemonade
0.5 red onion
4 Teaspoon(s) tomato chili oil
4 Tablespoon(s) fresh coriander, chopped
4 Tablespoon(s) fresh basil, chopped
2 Tablespoon(s) fresh parsley, chopped
salt, pepper, sugar, chili

Preparation

  • Total time: 45 min

Prepare the ceviche

1
Peel the sweet potato and cut into large cubes. Then place in a pan, cover with orange lemonade and season lightly with salt. Now cook the sweet potato cubes until they are cooked.
2
Fillet the fish if necessary. Remove the skin and bones from the fillets if necessary and then cut into even cubes (about the size of a dice). Alternatively, thin slices are also possible, similar to sashimi sushi.
3
Juice about 2/3 of the rhubarb, cut the rest of the rhubarb into fine strips (max. 2mm side length) and store in ice water.
4
Mix the rhubarb juice with the lime juice, add a little salt and sugar to the mixture and marinate the fish in it for about 15 minutes.
5
In the meantime, blend the cooked sweet potato to a fine puree. Also chop the herbs and finely slice the onion.
6
When the fish is ready, place a few dollops of the sweet potato puree in a bowl. Place some of the fish cubes in between and pour in a small amount of the broth (tiger's milk).
7
Finally, garnish the ceviche with fresh herbs, rhubarb and onion strips and drizzle with a little tomato and chilli oil to finish. Tip: If you like, you can also use fresh chilli.