Tiger's Blood Ceviche Terrine With Sweet Potato and Avocado
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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