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Ceviche Negro

Name: Ceviche Negro
Prep time: PT30 minutes
Cook time: PT0 minutes
Total time: PT30 minutes (plus 15-30 minutes marinating time)
Yield: 4
Cuisine: Peru
Ingredients: 400 g Firm white fish (Such as corvina, sea bass, or snapper. Ensure it's sushi-grade or very fresh.); 150 ml Freshly squeezed lime juice (Approximately 8-10 limes. Strain to remove pulp and seeds.); 1 tbsp Squid ink (Available at specialty food stores or online. Adjust to taste and desired color intensity.); 1 medium Red onion (Thinly sliced into half-moons or julienne.); 1 small Ají limo (Finely minced. Remove seeds and membranes for less heat. If unavailable, substitute with habanero or scotch bonnet, used sparingly.); 2 tbsp Fresh cilantro (Finely chopped, plus extra for garnish.); to taste Salt (Crucial for flavor balance.)

Black Ceviche

A striking and modern Peruvian ceviche featuring tender seafood cured in a dramatic black 'leche de tigre' infused with squid ink. The vibrant acidity of lime juice, the subtle heat of ají limo, and the fresh aromatics of cilantro create a complex flavor profile.

準備時間30 minutes

調理時間0 minutes

合計時間30 minutes (plus 15-30 minutes marinating time)

分量4

難易度Medium

2件の編集· Feb 8

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🧂 材料

400 g Firm white fish(Such as corvina, sea bass, or snapper. Ensure it's sushi-grade or very fresh.)
150 ml Freshly squeezed lime juice(Approximately 8-10 limes. Strain to remove pulp and seeds.)
1 tbsp Squid ink(Available at specialty food stores or online. Adjust to taste and desired color intensity.)
1 medium Red onion(Thinly sliced into half-moons or julienne.)
1 small Ají limo(Finely minced. Remove seeds and membranes for less heat. If unavailable, substitute with habanero or scotch bonnet, used sparingly.)
2 tbsp Fresh cilantro(Finely chopped, plus extra for garnish.)
to taste Salt(Crucial for flavor balance.)

👨‍🍳 作り方

1
Prepare the fish: Ensure the fish is very fresh and cold. Cut it into uniform, bite-sized cubes, approximately 1.5 cm (about 0.5 inch). Place the fish cubes in a non-reactive bowl (glass or ceramic).
⏱️ 10 minutes
2
Prepare the aromatics: Thinly slice the red onion into half-moons or julienne. Finely mince the ají limo, removing seeds and membranes if you prefer less heat. Finely chop the cilantro.
⏱️ 5 minutes
3
Make the black leche de tigre: In a separate bowl, combine the freshly squeezed lime juice with the squid ink. Whisk vigorously until the ink is fully incorporated and the mixture turns a deep, uniform black. Season generously with salt to taste. The lime juice should be acidic and well-seasoned; it will 'cook' the fish.
⏱️ 5 minutes
4
Combine and marinate: Pour the black leche de tigre over the cubed fish. Gently toss to ensure all pieces are coated. Add the sliced red onion, minced ají limo, and chopped cilantro to the bowl. Stir gently to combine.
⏱️ 2 minutes
5
Cure the ceviche: Let the mixture marinate in the refrigerator for at least 15-30 minutes, or until the fish is opaque and slightly firm to the touch. The exact time will depend on the thickness of the fish cubes and your preference for 'doneness'. Avoid over-marinating, which can make the fish tough.
⏱️ 15-30 minutes (marinating)
6
Serve: Taste and adjust seasoning with salt if needed. Ladle the Ceviche Negro into chilled bowls or glasses. Garnish with extra cilantro leaves. Serve immediately while cold.
⏱️ 3 minutes

調理履歴を記録する

💡 プロのコツ

✓The squid ink provides a dramatic visual appeal and a subtle briny note. Ensure it's good quality for the best flavor.
✓Freshness is paramount for ceviche. Use the freshest, highest-quality fish you can find.
✓Adjust the amount of ají limo based on your spice preference. Remember to remove seeds and membranes for milder heat.
✓Serve immediately after marinating for the best texture and flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other types of seafood like shrimp, scallops, or calamari (ensure they are prepared appropriately, e.g., thinly sliced calamari).
Incorporate thinly sliced cucumber or avocado for added texture and freshness.
Serve with cancha serrana (toasted corn kernels) or sweet potato slices on the side.