Peruvian Ceviche

Image courtesy of Hans Neumann.

The vibrant fashion scenes of Hans Neumann often occur by the seaside, connecting back to the photographer’s upbringing rooted in the beaches of Lima, Peru. Now based between Paris and New York, Neumann makes the Peruvian ceviche that he grew up eating at home. And it's the tiger’s milk marinade that makes it shine—a lime-forward juice, blended with ginger, garlic, cilantro, and more. “It reminds me of long summer days by the ocean,” he tells Family Style. “It’s the best food you can have after a good day of surf.”

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Ingredients

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• ½ pound white tilefish or grouper cut in cubes (I like them 2-3 inches)
• Salt to taste
• For tiger’s milk
  
  • ½ stalk of celery
  • 1 inch of ginger
  • 1 garlic clove
  • A small bunch of cilantro stalks
  • ½ small white onion
  • A little piece of fish from your leftovers
  • Salt to taste
  • Aji Amarillo or similar to taste
  • Juice of 3-4 limes
  
  
• ½ sweet potato
• ½ red onion
• Peruvian corn

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Instructions

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1. Salt cubed fish in a bowl.
2. Pulse the tiger’s milk ingredients four times in a food processor so it is cut coarsely.
3. Thinly slice the red onion.
4. Thinly chop some cilantro to top off.
5. Boil sweet potato with salt.
6. Boil the Peruvian corn with salt.
7. Sift the juice of the tiger's milk and discard all leftovers.
8. Taste the juice and add salt if needed.
9. Serve the sweet potato and corn in slices (add lettuce if you like for decoration—I always forget).
10. Mix the fish, the onions, and half of the cilantro in a bowl for one minute and serve on a plated dish.
11. Top with cilantro and diced red chilis if you’d like.