Ceviche with Leche de tigre

Preparation Time: 20 mins


  • 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


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.


Rhubarb Martini

Serves: 2 | Preparation Time: 15 min


  • rhubarb
  • water
  • sugar
  • plenty of ice 
  • splash of white vermouth
  • 150ml good vodka


Simmer 1 cup of thinly sliced rhubarb with 1 cup of water, keeping the lid on the pot, until the consistency is totally mushy (about 30 minutes).

Strain the juice from the mixture using a fine mesh sieve. Discard rhubarb (or eat it later with some vanilla ice cream).

Add sugar to the juice, starting with one tablespoon and adding more to taste. This sweetened rhubarb juice will be combined with vodka & vermouth to make the Rhubarb Martini.