Kerala x Peru
Kokum coconut ceviche
Leche de tigre went to the Konkan coast and got a pink, sour glow up.
30 minTime
23 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original279kcalsame
23 gproteinsame
4 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the kokum in the warm water for 15 minutes, then squeeze and keep the pink water.
- 2Boil the sweet potato cubes and corn in salted water on medium heat for 10 minutes. Drain and cool.
- 3Blend the lime juice, kokum water, coconut milk, ginger, green chilli, a few scraps of the fish, salt and sugar until smooth.
- 4Cut the fish into 1.5 cm cubes and keep them on ice. Toss with a pinch of salt and the shallots.
- 5Pour over the leche and rest in the fridge for 6 minutes.
- 6Fry the curry leaves in the coconut oil on medium heat for 20 seconds. Spoon the ceviche into chilled bowls, add sweet potato and corn, and top with curry leaves and coriander.
Serve it like this
Spoon the ceviche into a chilled shallow bowl and pour the pink tiger's milk around. Set sweet potato cubes and corn to one side and crown with glassy curry leaves.
