For this adaptation of an exotic appetizer by Lisbon’s famed chef Ljubomir Stansic, fish is cured in a bright, creamy, citrusy Thai-style “leche de tigre” (a.k.a. tiger’s milk, a Peruvian citrus marinade), then topped with guacamole and creamy sweet potato puree. Ljubo adds nasturtium leaves for visual flair on this tropical ceviche with guacamole and sweet potato puree.
Tropical Ceviche with Guacamole and Creamy Sweet Potato Puree Gluten-Free Recipe
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 3/4 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon honey
- Kosher salt and freshly ground pepper
- 3/4 pound boneless skinless sea bass, striped bass, fluke, or flounder, cut into 1/2-inch cubes
- 1 recipe Guacamole below or store-bought guacamole
- 1 recipe Creamy Sweet Potato Puree below
- Handful sweet potato chips for garnish
Make the leche de tigre: In a large nonreactive bowl with a lid, combine the three juices, coconut milk, red curry paste, honey, 1/2 teaspoon salt, and pepper to taste. Mix in the sea bass, making sure it’s submerged. Cover and refrigerate for at least 20 minutes, or longer if you prefer the fish to be more “cooked” by the citric acid.
Transfer the ceviche to a serving bowl, top with dollops of guacamole and sweet potato puree and finish with a handful of sweet potato chips.
- 2 small ripe avocados, flesh only
- 2 tablespoons finely diced shallot
- 2 tablespoons finely diced tomato
- 2 teaspoons lime juice
- 2 teaspoons minced fresh cilantro
- 2 tablespoons finely diced purple onion
- 2 teaspoons finely diced jalapeño pepper
- 1 teaspoon kosher salt
- Freshly ground pepper
Combine all the ingredients in a bowl and puree with an immersion blender. (Alternatively, blend using a blender or mix and mash with a fork for chunky-style.) Serve immediately or cover with aluminum foil to prevent oxidation, then refrigerate until use.
Creamy Sweet Potato Puree
- 1-1/3 pounds sweet potatoes (about 2)
- 1/4 cup heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Preheat the oven to 400°F. Wrap each sweet potato in foil and bake until tender, about 45 minutes. Let cool.
Peel the sweet potatoes, put through a food mill fitted with the finest attachment or place in a food processor and process until smooth. Stir in the cream, salt, and pepper, then adjust seasonings as desired. Serve at room temperature.
Photography Fabrice Demoulin