Imagine sitting on the balcony of your hotel room, looking out to the ocean, the warm breeze envelopes you like a hug, sea salt permeating your nostrils. You breathe deeply, eyes closed, taking in the colorful ease of the tropics one last time before heading off for your flight back to the big city.
That is what eating Atlantic Grill‘s fish ceviche feels like. It’s fresh, it’s bright yet mellow and ever-so tropical. And if that isn’t enticing enough, it’s also a breeze to make at home. Here, chef Antonio Salvatore shares the recipe for his stunning fish ceviche.
⅓ lb Icelandic cod
1 jalapeño, julienned
5 tsp Choclo (Peruvian corn)
1 ½ tbsp sweet potato
2 tsp red bell pepper
1 tbsp lime juice
Pinch of fine sea salt
A few sprigs of micro cilantro, with stems, for garnish
4 lime wedges, for garnish
1 fl oz leche de tigre sauce*
*Leche de tigre sauce:
1 fl oz coconut milk
2 ½ tsp ginger
- To make the leche de tigre sauce, combine lime juice, coconut milk, jalapeño, ginger and salt in a bowl. Mix until the juice is smooth, and let it sit for five minutes.
- Rinse the cod, and pat dry with a paper towel. Cut the fish into cubes.
- Mix the cod, leche de tigre, salt, choclo, sweet potato and red bell pepper.
- Garnish with lime wedges and fresh cilantro.
Recipe courtesy of Chef Antonio Salvatore
Photo courtesy of Atlantic Grill