For the tiger’s milk:

• White Onion    12g
• Celery    40g
• Lime Juice    225g
• Ice     150g
• Bream Scraps    75g
• Ginger    15g
• Garlic    2g
• Maldon Salt    1g
• Aji Limo(deseed)    2g
• Coriander Stems    12g

INSTRUCTIONS

1. Now add coriander stems and pulse twice.
2. Leave to infuse in the fridge for 15 minutes always making sure it’s kept ice cold.
3. Now pass through a fine sieve and chill immediately.

For the ceviche

• Sea bream x 6 fillets (360g);

Trim the fillets, and slice into 3x4cm pieces against the grain and portion to

• Choclo corn; boil for 10 minutes with salt and leave to cool
• Sweet potato; cube in 1cm dice, boil for 10 minutes with salt and star anise; eave to cool
• Aji Limo or Red Chilli

Fine dice and mix with the sea bream and choclo corn.

• Coriander,

Pick, wash and chiffonade.

• Plantain Crisp;

Green plantain, slice thinly and fry at 140 degrees until crispy

• Red Onion;

Sliced thinly and dressed lightly in olive oil

• Ginger

Micro-planed over the sea bream.

• Maldon salt

1. Add the Maldon salt, ginger and chilli to the bream and marinade for 1 minute.
2. Add the Tiger’s Milk marinade to the bream with choclo corn, red onion and coriander.
3. In a small serving bowl, add the ceviche mix in a small stack
4. Garnish with some extra red onion and coriander and the plantain crisp

Serves 4 people