“They say SEVICE”
In Peru this Pettegola here has tasted tiger’s milk or “leche de tigre”. You don’t believe it? When they offered it to me I was very, very skeptical, but when the ceviche dish arrived on the table I understood. This is the name given to the seasoning used to prepare this exquisite dish, symbol of Peruvian cuisine! Tigers have nothing to do with it: garlic, ginger, lemon, a few pieces of fish, chilli pepper and oil are enough. To prepare my Peruvian-Mediterranean ceviche I used tuna and prawns, adding a Mediterranean touch with chilli pepper from my garden and red Tropea onion, my favourite.
Please note: there is no cooking in ceviche, so all the ingredients must be very fresh. Accompany the dish with a nice glass of La Pettegola and savor it on the terrace, on the balcony, in front of the window… In short, tasting the summer air together with the fish.
What your need
- 200 g of fresh tuna
- 5 fresh prawns
- 1 fresh chili pepper
- 1 Tropea red onion
- Juice of one lemon
- Parsley
- 20 g of fresh ginger
- 2 cloves of garlic
- 80 g of celery
How I make it
I clean the prawns, also removing the internal black fillet and cut them into small pieces. Then I cut the tuna into pieces of about 2 cm. I then prepare tiger milk. Combine the lemon juice, garlic, grated ginger, two or three cubes of tuna, two slices of fresh chilli pepper and a drizzle of oil in a blender glass. I blend everything and obtain a cream that I use to marinate the fish and prawns, placing them in the fridge for a few minutes. While the fish and prawns rest in the fridge, I take care of the vegetables. I peel the onion and cut it into thin slices, clean the celery by eliminating the external part and cut it into rounds. I take the parsley and chop it finely. At this point I combine the vegetables and parsley with the marinated fish, adding a drizzle of extra virgin olive oil at the end.
