Thursday, November 27, 2014
Inquirer Daily News

Jose Garces' Basic Ceviche

The Iron Chef shares with Craig LaBan.

6 serving(s)

1 pound fresh fish (striped bass, snapper, or bluefish, for example), cleaned and cut into even-sized pieces, about 1/4-1/2 inch dice

1 quart leche de tigre, optional (recipe follows)

2 jalapeños, seeds removed, small dice

1 red onion, small dice

1/2 bunch fresh cilantro, finely chopped juice of 2 oranges

2 roma or plum tomatoes, small dice

2 teaspoon agave nectar or honey

2 tablespoon high-quality olive oil

 

Prepare leche de tigre, if desired. Add to it the remaining ingredients, combined in a nonreactive dish. Cover and refrigerate for 15-30 minutes (not longer) before serving. Serve garnished with salted, unbuttered popcorn, if you have it.

 

Leche de tigre

Yield 1 quart

3 ounces white fish scraps

1 cup freshly squeezed lime juice

1/2 cup white onion, diced

1 teaspoon peeled fresh ginger

1 1/2 cup water

1 teaspoon salt

1 teaspoon sugar

Puree all ingredients in a blender. Pour into a bowl and set into an ice bath (a larger bowl filled with ice and water). Cool for 30 minutes. Strain through a China cap or fine mesh sieve. Marinate fresh fish in mixture.

Tagged as: | Hors d'oeuvre; Main dish

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