My take on a Peruvian-style marinade. I like to use this hot or cold… in ceviche or on cooked fish.
Recipe Supplies:
- Claim Juice (1/2 jar)
- Ginger (7 thin slices)
- Garlic (5 cloves)
- Cilantro (1/2 Bushel)
- Mint (10-15 leaves)
- Red Onion (1/3)
- Lime (4)
- Habanero Pepper (2.5-3)
- Jalapeno Pepper (1)
- Coconut Milk (1/3)
- Salt (to taste)
- EVOO (couple splashes)
Cut the jalapeno and habaneros in half and deseed. Thinly slice the ginger. Then, put all the veggies in a cast iron pan and broil in the oven or grill until they cook down a bit to bring out the flavor—about 10 minutes.
Mix the cooked veggies, clam juice, mint, cilantro, coconut milk, lime, salt, and EVOO in a blender. Depending on the size of your blender situation, you could start with half and then do the other half. I find this helpful, too, because you can taste the first half and see which direction your sauce is headed… the peppers are also always the big question… you never know how hot they are gonna be (or not)! You might need to readjust.
Start small with the salt and then season accordingly. You will end up using a fair amount of it to taste all the different components of the sauce.
Once you are done, you can either leave the sauce out if you are doing a cooked fish or put it in the frig for ceviche or augachili… or whatever else you can think of.
