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Ceviche Negro
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 ajรญ limo, and the fresh aromatics of cilantro create a complex flavor profile.
๐ง ์ฌ๋ฃ
- 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 Ajรญ 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.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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).
โฑ๏ธ 10 minutes - 2
Prepare the aromatics: Thinly slice the red onion into half-moons or julienne. Finely mince the ajรญ limo, removing seeds and membranes if you prefer less heat. Finely chop the cilantro.
โฑ๏ธ 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.
โฑ๏ธ 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 ajรญ limo, and chopped cilantro to the bowl. Stir gently to combine.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 3 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe squid ink provides a dramatic visual appeal and a subtle briny note. Ensure it's good quality for the best flavor.
- โFreshness is paramount for ceviche. Use the freshest, highest-quality fish you can find.
- โAdjust the amount of ajรญ limo based on your spice preference. Remember to remove seeds and membranes for milder heat.
- โServe immediately after marinating for the best texture and flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.