Ceviche with Leche de tigre

Preparation Time: 20 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka
  • Poached sweet potato
  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime

Instructions

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.