Amazonian Paiche Ceviche
A river-fish style ceviche with jungle influences and charred sweet potato.
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Ingredients
- 500 grams Paiche (Arapaima) fillet, skinless and boneless
- 1/2 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)
- 1/4 cup Key lime juice
- 2 tablespoons Fish fumet (cold)
- 1 teaspoon Ginger juice
- 1/2 teaspoon Garlic paste
- 1 tablespoon Sea salt
- 1 handful Plantain chips (Chifles)(optional)
Instructions
- 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
Dice the cold Paiche fillet into uniform 2cm cubes, ensuring all connective tissue is removed to maintain the buttery texture.
- 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
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
Prepare the 'Leche de Tigre' base by whisking together the Camu Camu juice, lime juice, ginger juice, garlic paste, and cold fish fumet.
- 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
Incorporate the julienned red onions and finely chiffonaded Sacha Culantro, tossing once more to distribute the heat of the chiles.
- 8
Plate immediately by placing the ceviche atop a slice of charred sweet potato, garnishing with extra Charapita chiles and crispy plantain chips.
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