Amazonian Paiche Ceviche

Ingredients

• 500 grams Paiche (Arapaima) fillet, skinless and boneless
• 0.5 cup Camu Camu juice (freshly squeezed)
• 4 pieces Charapita chiles (crushed)
• 6 leaves Sacha Culantro (Jungle coriander) leaves
• 2 medium Purple sweet potato
• 1 large Red onion (julienned and iced)
• 0.25 cup Key lime juice
• 2 tablespoons Fish fumet (cold)
• 1 teaspoon Ginger juice
• 0.5 teaspoon Garlic paste
• 1 tablespoon Sea salt
• 1 handful Plantain chips (Chifles)(optional)

Instructions

1. 1

   Wrap the purple sweet potatoes in foil and bury them in hot coals or roast at 450°F until tender, then peel and char the exterior with a blowtorch for a smoky finish.

2. 2

   Dice the cold Paiche fillet into uniform 2cm cubes, ensuring all connective tissue is removed to maintain the buttery texture.

3. 3

   In a chilled stainless steel bowl, rub a crushed Charapita chile against the sides to release its aromatic oils before adding the fish.

4. 4

   Season the fish with sea salt and let it sit for 2 minutes to open the pores of the protein; this is the secret to the 'cure'.

5. 5

   Prepare the 'Leche de Tigre' base by whisking together the Camu Camu juice, lime juice, ginger juice, garlic paste, and cold fish fumet.

6. 6

   Pour the citrus mixture over the fish and toss gently for exactly 90 seconds; the Paiche is dense and requires slightly more time than ocean fish.

7. 7

   Incorporate the julienned red onions and finely chiffonaded Sacha Culantro, tossing once more to distribute the heat of the chiles.

8. 8

   Plate immediately by placing the ceviche atop a slice of charred sweet potato, garnishing with extra Charapita chiles and crispy plantain chips.