It's time for Sunday Brunch! Ian Van Anglen from Torero Bar and Kitchen stopped by to share his recipe for Peruvian Ceviche Mixto.
Ian also talked about a special event called restaurant week. Starting September 10, more than 40 restaurants will have a prix fixe menu.
For each meal purchased from the menus, 10 percent will benefit the Food For Kids Program at the food bank.
Peruvian Ceviche Mixto
- 1 lb Mixed Seafood (Scallops, Shrimp, Salmon, Firm Fleshed Whitefish like Mahi, Halibut or Opah work great) 1/4" diced
- 1 small sweet potato, diced and blanched
- 1 ear of sweet corn grilled
- 2 shallots, julienne
- fresh cilantro and sea salt to garnish
Leche de Tigre
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/4 cup clam juice
- 1 tbsp celery juice
- 1 tbsp onion juice
- 1 tsp aji amarillo or preferred hot sauce
Combine all ingredients for leche de tigre in a nonreactive container. Using 2/3 of the leche de tigre, marinate seafood for 45 minutes to an hour or until fish is firm to the touch. Strain off any excess liquid from the seafood. At this point you can hold ceviche for up to 6 hours refrigerated before plating.
To assemble, combine marinated seafood with sweet potato, corn, shallot and reserved leche de tigre. Garnish with cilantro and coarse sea salt.
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