Latin American 0 min

Pisco Sour Ceviche

Name: Pisco Sour Ceviche
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 lb sashimi-grade sea bass or flounder, cut into ½-inch cubes; ½ cup fresh lime juice; 2 tablespoons pisco; 1 tablespoon ají amarillo paste; 1 tablespoon fresh ginger, grated; 1 clove garlic, very finely grated; ½ red onion, thinly sliced; ½ cup fresh cilantro, roughly chopped; 1 tablespoon sesame oil; Salt and white pepper to taste; Choclo (Peruvian corn), cancha, and sweet potato for serving

seafoodgluten-freehealthyquick

Ingredientsfor 2

210

Cal

32g

Protein

10g

Carbs

Fat

11 lb sashimi-grade sea bass or flounder, cut into ½-inch cubes
2½ cup fresh lime juice
32 tablespoons pisco
41 tablespoon ají amarillo paste
51 tablespoon fresh ginger, grated
61 clove garlic, very finely grated
7½ red onion, thinly sliced
8½ cup fresh cilantro, roughly chopped
91 tablespoon sesame oil
10Salt and white pepper to taste
11Choclo (Peruvian corn), cancha, and sweet potato for serving

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Instructions

1
Combine lime juice, pisco, ají amarillo paste, ginger, and garlic in a glass bowl. Season with salt and white pepper — this is the leche de tigre.
2
Add the cubed fish to the leche de tigre immediately and toss to coat every piece. Marinate for 3 minutes for a light cure or 5 minutes for a firmer texture.
3
Add sliced red onion and cilantro. Fold in sesame oil for a subtle umami note.
4
Serve in chilled bowls alongside slices of boiled sweet potato, choclo kernels, and crunchy cancha. The pisco adds a subtle grape-based sweetness that differentiates this from a standard ceviche.