In diesem Artikel geht es darum, wie man richtig leckeres Ceviche zubereitet. Ein peruanischer Koch teilt hier seine Expertise und gibt wertvolle Tipps, um das berühmte peruanische Gericht perfekt zu machen. Von der Auswahl der besten Zutaten bis hin zur richtigen Marinade - hier erfahrt ihr alles, was ihr wissen müsst, um ein köstliches Ceviche zuzubereiten.

Ein peruanischer Koch zeigt euch, wie ihr richtig leckeres Ceviche zubereitet

Aurelio, Hamburg’s very own Ceviche god, is truly a master of his craft. At his restaurant, Leche de Tigre, he creates incredible culinary masterpieces every single day. Today, he’s going to teach us how it’s done, starting with the Leche de Tigre. The Leche de Tigre is the base for every Ceviche, and it’s made from the juice of the fish that’s been marinated in lime juice, salt, and other ingredients.

We start with celery, which is enough. We add garlic twice, and then a bit of leftover fish. When filleting the fish, we save the small pieces for the Leche de Tigre. I like to use cod because it has a firm consistency and a beautiful color, but other good options are sea bass, sea bream or sole. The most important thing is that the fish must be relatively fresh. We add some liquid and mix everything together. It smells amazing!

The fish is already cooking thanks to the lime juice, which is acidic and helps to start the cold cooking process. But how did people come up with the idea to marinate fish in lime juice? The fishermen in Peru used to cut the fish into small pieces and put it in their pockets, where they would mix it with salt and lime juice and eat it as a snack.

Now, we blend everything together. Done! It’s so delicious! Do you get a lot of love letters from customers because of your amazing Ceviche? - Not really, unfortunately. - Can we meet up sometime? - Sorry, no.

So, why is this delicious dish called Tigermilk? Drinking the Leche de Tigre, with the fish, cilantro, garlic, onion, and chili, warms you up from the inside out. You can also mix the Leche de Tigre, with a bit of Pisco or vodka, to create something called Panthermilk.

I eat here twice a week, sometimes even more, because it is just so amazing. You’ll be licking your fingers after every bite. Ceviche can be found from Chile to Mexico, and there are many different versions of this dish.

In Peru, Ceviche only cooks in lime juice for about two to five minutes. In Mexico, it can cook from one day to the next. This looks really Instagram-worthy. Can I be the first to try it, please? - Of course, here, use a spoon.

And now we drink a Pisco Sour! Oh, your word…!
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