📝 About This Recipe
Transport your guests to the sun-drenched shores of Peru with these vibrant, elegant Ceviche Shooters. This dish features ultra-fresh sea bass 'cooked' in a bright, citrusy marinade known as Leche de Tigre, balanced by the creamy richness of avocado and the crunch of toasted corn. It is a sophisticated, high-impact appetizer that delivers an explosion of acidity, heat, and ocean-fresh flavor in every single bite.
🥗 Ingredients
The Seafood
- 1/2 pound Fresh Sea Bass or Flounder fillet (sushi-grade, skinless and deboned)
Leche de Tigre (The Marinade)
- 3/4 cup Lime juice (freshly squeezed, about 6-8 limes)
- 1/2 inch Ginger (peeled and smashed)
- 1 piece Garlic clove (smashed)
- 2-3 pieces Fresh Cilantro stems (for infusion)
- 1/4 piece Habanero or Rocoto chili (seeded)
- 1 teaspoon Kosher salt (or to taste)
Vegetables & Texture
- 1/4 cup Red onion (very thinly sliced into half-moons)
- 2 tablespoons Fresh Cilantro leaves (finely chopped)
- 1/4 cup Persian cucumber (finely diced)
- 1/2 cup Sweet potato (boiled and cut into small cubes)
Garnish & Presentation
- 1 piece Avocado (small dice)
- 1/4 cup Chulpe corn or Corn nuts (for crunch)
- 12 sprigs Micro-cilantro (for topping)
👨🍳 Instructions
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1
Begin by chilling your serving glasses (2 oz shot glasses or small glass votives) in the refrigerator to ensure the dish stays cold during service.
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2
Prepare the fish by cutting it into uniform 1/4-inch cubes. Keep the fish in a metal bowl set over another bowl filled with ice to maintain maximum freshness.
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3
In a small blender or bowl, combine the lime juice, smashed ginger, garlic, cilantro stems, and the piece of chili. Let this sit for 5-10 minutes to infuse, then strain through a fine-mesh sieve into a clean jug, discarding the solids. This is your Leche de Tigre base.
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4
Soak the thinly sliced red onions in a bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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5
Season the cubed fish with a generous pinch of kosher salt and toss gently. The salt helps open the pores of the fish to absorb the lime juice.
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6
Pour the infused lime juice over the fish. Stir gently and let it marinate for exactly 3 to 5 minutes. The fish should turn slightly opaque on the outside but remain tender in the center.
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7
Drain the red onions and pat them dry. Fold the onions, diced cucumber, and chopped cilantro into the fish mixture.
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8
Place two small cubes of boiled sweet potato at the bottom of each chilled shot glass.
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9
Using a small spoon, divide the fish and vegetable mixture evenly among the 12 glasses, filling them about three-quarters of the way.
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10
Pour the remaining liquid (the marinade) from the bowl into each glass so the fish is partially submerged.
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11
Top each shooter with a few small cubes of avocado and a sprinkle of toasted corn for a contrast in texture.
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12
Garnish with a single micro-cilantro leaf and serve immediately while ice-cold.
💡 Chef's Tips
Always use sushi-grade fish; if you can't find sea bass, snapper or scallops work beautifully. Do not over-marinate the fish; beyond 10-15 minutes, the acid will break down the proteins too much, making the fish tough and 'chalky'. For a spicier kick, finely mince a little bit of the habanero and add it directly into the final mix instead of just infusing the juice. Keep everything cold—chill your bowls, your juice, and your glasses to ensure the best culinary experience. If you want a 'creamy' Leche de Tigre, blend 2 small scraps of the raw fish into the lime juice before straining.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold Peruvian Pilsner or a classic Pisco Sour. Serve alongside plantain chips or thick-cut taro chips for dipping. These are perfect for a summer garden party or as a high-end wedding passed appetizer. Follow with a light grilled main course, like citrus-marinated chicken or shrimp skewers.