I had to share this amazing, healthy recipe, it works perfectly as a starter: layer it up in a pretty glass with finely chopped lettuce and extra mango or avocado, or as a canape: serve in spoons, oyster shells, a baby gem leaf or a thin crostini.
Serves 6 as a starter
300g fresh (sushi grade) firm white fish - sea bass is perfect, scallop is amazing too
A shot of good quality Tequila
Juice of 2 limes
1 mango, diced
A handful of coriander, chopped finely
2 red chillies (or for the real Peruvian deal, ajo limo if you can find)
4 spring onions or a shallot, finely chopped
Start by prepping the chilli, mango, coriander, onion. If you are making as a canape, carefully dice the mango and chop things a little finer than if you are making the dish as a starter.
Finely slice or cube the fish - depending on what look you want.
Just before serving mix all the ingredients together and let them "cook" for 5 or so minutes. I prefer my fish barely cooked but leave it for longer for the acid in the lime to cook the fish more - it will turn from raw and transparent to opaque.
Drain off the liquid and serve: this liquid is known as Tiger's Milk or Leche de Tigre. In Peru it is often served alongside the ceviche and is thought to be a hangover cure, as well as an aphrodisiac. Garnish with a coriander leaf, black sesame seeds or a strip of spring onion. Then knock yourself up a Pisco Sour!
After the success of our Bloody Mary arancini, I was wondering about other classic drinks that could be recreated as a canape. When we were asked to do the food at an amazing 40th Fiesta, with a Latino theme, on gorgeous roof top in Notting Hill, the Tequila ceviche was born!
Here's the rest of the menu and some photos (taken by my amazing bro - www.elloydowen.com).
Boards of rare Argentinean steak with chimichurri sauce and seas salted plantain chips
Gaucho slider with cheese and guacamole
Oysters served with a spicy Gazpacho shot
Crispy coconut prawns with chilli & lime mayo
Black bean and cheddar quesadillas with spring onion crema
Crispy duck breast with chocolate mole sauce and rice
Banana cigars with dulce de leche dipping sauce
Pineapple skewers with mint sugar
COLOMBIAN ESPRESSO MARTINI