Ceviche recipe

• 1 stone bass fillet (approx. 7 oz), cleaned
• Organic coconut chunks (Genuine Coconut)
• 1/2 avocado
• 2 pickled baby (pearl) onions
• 1 lime
• 1 sprig fresh coriander (cilantro)
• 1 pinch of salt

Coconut leche de tigre (tiger’s milk):

• Scant 1 cup Organic Coconut milk (Genuine Coconut)
• Scant 1/2 cup fish stock (optional)
• 1 teaspoon aji rocoto paste
• 1-2 limes
• 1 pinch of salt

Coriander oil:

• 1 cup fresh coriander (cilantro)
• Scant 1/2 cup sunflower oil

Plus:

• Aji chilli flakes

Coriander oil:

1. Blanch the coriander in a saucepan of boiling water for a few seconds.
2. Cool in a bowl of iced water to stop the cooking and to ensure it stays green.
3. Drain.
4. Whiz the coriander in a blender with the oil for several minutes. Strain and decant.
5. It will keep for up to 5 days in the fridge.

Coconut leche de tigre (tiger’s milk):

1. In the blender, whiz the organic coconut milk (Genuine Coconut), fish stock (if you want more of a fish taste), aji rocoto paste to taste, lime juice to taste and a fairly generous amount of salt to balance the acidity of the lime.
2. Set aside in the fridge.

Ceviche:

1. Cut the stone bass into bite-sized cubes and set aside in a bowl.
2. Sprinkle with a little salt to semi-cure it. Mix it and leave to stand for 10 minutes.
3. Cut the avocado into cubes the same size as the fish. Set aside.
4. Slice the pickled onion into thin rings.