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Tiger milk ceviche black rice bowl with coconut

A feast of ceviche and black rice with coconut chips on the side

Tiger milk ceviche black rice bowl with coconut

Name: Tiger milk ceviche black rice bowl with coconut
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Cuisine: South american
Ingredients: 225g black rice; 1 lime zested to make 1 tsp, juiced to make 5 tbsp; 2 tsp finely grated ginger; 5 tbsp coconut milk; 2 tbsp ponzu or light soy sauce; 2 tsp white miso; 1 tsp toasted sesame oil; 4 tsp caster sugar; 1 tsp celery salt; 300g cod or other white fish; ½ red onion finely sliced; 4 tbsp edamame cooked; coconut chips; jalapeños

Gurdeep Loyal

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Serves 2 - 3

Easy

Prep: 15 mins

Cook: 40 mins

plus marinating

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Try Gurdeep Loyal's zesty Peruvian marinade for seafood, served with black rice for drama. Don't forget the coconut chips and jalapeños on the side.

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Try our tiger milk ceviche black rice bowl with coconut, then discover mooli and pomegranate ceviche, sea bass ceviche with blood orange, aleppo pepper and pistachio or popcorn ceviche.

Food and drink trends specialist Gurdeep Loyal says: "Leche de tigre (‘tiger’s milk’) is a citrus-based seafood and pickle vegetables for ceviche dishes. Lime juice and ginger are its key components, bringing zesty juice and zingy fire to the milky white elixir.

"Other additions often include soy or ponzu, garlic, spices and chilli, coconut and sometimes other sharp fruits like passion fruit, pineapple or tamarillo (tree tomato). Thanks to its high acidity the marinade effectively cooks the proteins in the fish leaving it tender and very flavourful.

"It’s also great as a salad dressing – some places even serve up shots of invigorating tiger’s milk as a hangover cure. At the stylish Tigermilk restaurant in London – specialising in seasonal South American cooking – pollock ceviche is served in creamy coconut leche de tigre with mango, pomegranate, red onions and coriander. At Crudo Cevicheria in Covent Garden the menu features leche de tigre seabass with sweet potato, choclo and cancha corn.

"Over in New York, Peruvian fine dining restaurant Nuyores (from chef Oscar Lorenzzi) offers tuna ají amarillo leche de tigre with crispy seaweed sweet onion. And, in Paris, Selva (from chef Felipe Camargo) has a veggie take with candied celeriac, spinach tiger leche, cashews, parsley oil, crunchy quinoa, plantain chips and achiote.

"Black rice – as loved by restaurants like Dimes Deli in New York – is a delicious and unexpected base for tiger’s milk ceviche. It has a rich, nutty, slightly sweet flavour and almost chewy texture, with the antioxidant anthocyanin creating its black colour. Black rice is also higher in protein than other rice, and rich in fibre."