Tiger's Blood Ceviche Terrine With Sweet Potato and Avocado

1 terrine
1 hr 10 min

When I was lucky enough to travel to Colombia, I found myself most excited about the food. So much wonderful fresh seafood. One of my favorite dishes is ceviche with tiger's blood sauce. No, tiger's blood is not from a tiger! It is actually a traditional Peruvian way of preparing ceviche.


Tiger's Blood sauce usually includes lime juice, onions, pepper, salt, some hot chiles, and juices from the fish. I added cilantro to mine because I love the flavor of it.


I am all about presentation, and I love using a biscuit cutter to make terrines. I will do this with rice dishes, desserts, all sorts of things. I love to find new ways to present food that is visually appealing, that highlights all of the ingredients in a unique manner.


I used bay scallops for my ceviche which is my favorite fish for this dish. You can also sub in a white fish or even shrimp.


This is definitely a dish that can be served as a small appetizer for 2-4. I served mine with plantain chips. You can find these at the store already pre-made, which is much simpler.


Ceviche should be prepared RIGHT before you serve to eat. The seafood is only "cooked" in the acid from the lime juice. If you have a sensitivity to raw seafood and / or are pregnant or nursing this is not the dish for you. You should always take caution when eating raw seafood.


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Tiger's Blood Ceviche Terrine With Sweet Potato and Avocado

Recipe details

  • 1  terrine
  • Prep time: 60 Minutes Cook time: 10 Minutes Total time: 1 hr 10 min
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Ingredients

Tiger's Blood Ceviche Terrine with Sweet Potato and Avocado

  • 1 C fresh, top quality seafood (I used bay scallops)
  • 1/4 red onion, sliced thinly
  • 1 small avocado, chunked
  • 1 medium sweet potato, cooked and chunked
  • 1 Tbsp extra virgin olive oil
  • salt and pepper to taste
  • Small amount fresh cilantro chopped on top for serving (optional)
  • 1 C fresh ceviche for top of terrine
  • Plantain chips for serving
  • 1 large biscuit cutter for shaping the terrine

Tiger's Blood Sauce

  • 1/2 C lime juice
  • 4 Tbsp lemon juice
  • 2 oz white fish
  • 3 oz white fish stock
  • 1/4 red onion, peeled
  • 1 clove garlic
  • 1/4 hot Chile pepper or jalepeno
  • 3 sprigs cilantro
  • salt to taste

Instructions

Tiger's Blood Ceviche Terrine with Sweet Potato and Avocado

Preheat oven to 400
Roast 1 medium sweet potato drizzled in olive oil and pinch salt and pepper for about 30-45 minutes until skin appears to be getting brown and flesh is pierced easily with a knife. You are not going for super soft here, but some firmness in the potato.
Let cool and peel
Slice into smaller chunks (as shown in photo)
Slice 1 small avocado into equal sized chunks
Slice the red onion into thin strips
Dice fresh cilantro for top and set aside
Make the tiger's blood sauce
Dice your fresh seafood and place in a small bowl
Sprinkle with salt
Pour the tiger's blood sauce. Toss to coat-should almost cover the fish
Add 1-2 ice cubes and let sit for about 1 minute in the marinade
Build your terrine as photographed and serve

Tiger's Blood Sauce

Place onion, garlic, stock, fish pieces, lemon, and lime in blender and blend for about 30 seconds
Add cilantro and hot pepper and blend for another 30 seconds
Season with salt to taste

Tips

  • Ceviche should be prepared RIGHT before you serve to eat. The seafood is only "cooked" in the acid from the lime juice. If you have a sensitivity to raw seafood and / or are pregnant or nursing this is not the dish for you. You should always take caution when eating raw seafood.

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