Kanpachi Ceviche
Ginger Leche de Tigre, Sweet Plantain Purée, Plantain Chips, Cilantro Oil
Chef Emil Oliva of Leche de Tigre Cebicheria Peruana | San Antonio, TX
Adapted by StarChefs | october 2023
INGREDIENTS
Leche de Tigre:
22 ounces kanpachi scraps
8 stalks celery
4 ounces garlic
4 ounces ginger
4 cups lime juice
8 grams ají limo
4 ounces salt
12 ounces cilantro stems
12 ounces onion
Sweet Plantain Purée:
4 overripe plantains
Cilantro Oil:
Cilantro stems
Olive oil
To Assemble and Serve:
4 ounces cubed kanpachi
Salt
Brunoise ají limo
Grated ginger
1½ ounces lime juice
1 ounce julienne onion
4 ounces caramelized plantains, sliced
8 slices fried plantains
Micro cilantro leaves
METHOD
For the Leche de Tigre:
In a nonreactive container, cover any leftover onion hearts with 4 cups water. Let soak until desired strength is achieved. Strain, reserving water and onion separately. In a Vitamix blender, combine all ingredients and 4 cups reserved onion water. Strain, transfer to an airtight container, and refrigerate.
For the Sweet Plantain Purée:
In a Vitamix blender, purée plantains and 1 cup water until smooth. Transfer to an airtight container and refrigerate.
For the Cilantro Oil:
Add cilantro stems to a Vitamix blender. Blend on slow speed and slowly stream in olive oil until desired consistency is achieved. Strain, transfer to a squeeze bottle, and reserve.
To Assemble and Serve:
In a stainless steel bowl set over an ice bath, combine fish, salt, ají limo, and grated ginger. Add lime juice and toss until evenly coated. Add 2 ounces Leche de Tigre and onion. Set aside. Place caramelized plantains on a serving plate. Top with 4 ounces Sweet Plantain Purée followed by the fish mixture to create some height. Garnish with fried plantain chips to completely cover the ceviche. Finish with a few dots of Cilantro Oil and micro cilantro.
