Marked's ceviche recipe

How to make Marked’s ceviche

“The Marked ceviche is our take on a traditional Peruvian ceviche,” says Dan Maltar of Marked restaurant‘s ceviche recipe. “We make our Tiger’s Milk fresh by blending a piece of hamachi with ginger, celery, garlic, shallot and lime juice.”

Ceviche Ingredients

  • 80 g fresh hamachi (cut into 1.5 cm cubes) (you can substitute any fresh white fish)
  • 25 g avocado (cut into 1.5 cm cubes)
  • 70 g Tiger’s Milk (recipe below)
  • 1 pinch red finger chili (minced)
  • 1 tbsp Peruvian popcorn (you can use fresh-cooked corn as a substitute)
  • 1.5 g sweet potato (cut into 1.5 cm cubes) 
  • 1 pinch Maldon salt
  • 1 tsp salsa criolo (recipe below)
  • 1 pinch cilantro cress (you can substitute cilantro leaves)
  • 1 pinch popcorn sprouts (you can substitute with other sprouts like pea shoots)

Tiger’s Milk Ingredients

  • 1 thumb-sized piece shallot 
  • 1 thumb-sized piece ginger (peeled)
  • 1 thumb-sized piece celery
  • 2 cloves garlic
  • 1 pinch kosher salt
  • 1 thumb-sized piece of hamachi
  • ½ cup lime juice
  • 1 ¼ cup water
  • 1 ¼ cup ice cubes

Salsa Criolo Ingredients

  • ½ cup red onion (minced)
  • 1 jalapeno (deseeded and minced)
  • 50 ml lime juice
  • 1 pinch kosher salt

Method

  1. To make your Tiger’s Milk, place all the ingredients in the blender and purée until smooth. The consistency should look like a slushy.
  2. Mix the ingredients for the salsa criolo and let marinate for 4 hours. You can make this up to one day ahead.
  3. Peel and cut your sweet potato and steam for 6 minutes or until tender. You can also toss them in oil and roast them in the oven. Let the potato cool while you cut the rest of your ingredients. 
  4. When you are ready to serve, marinate your fish in the Tiger’s Milk for 5 minutes or so with the fresh chilis. Place the marinated fish in the middle of your serving plate and garnish with cooked corn, cubed avocados, steamed sweet potatoes, cilantro and sprouts.
  5. Drizzle some of the salsa criolo around and over your mound. Finish with Maldon salt and high-quality olive oil.

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