Bonito Musciame and Bonito Ceviche

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Steps

1. 1
   Go to the fish market early for the freshest bonito (~4 kg). Remove the head by cutting behind the gills at an angle to reach the spine, then snap the head off. Remove viscera and clean out blood. Fillet along the spine on both sides, keeping the knife close to the bones. Remove the blood line and pin bones from each fillet. Remove the skin by sliding the knife flat between skin and flesh.

   ~20 min
2. 2
   Mix 2 kg salt with 500 g sugar (4:1 ratio). Crush 6-7 garlic cloves with the flat of the knife, then mince. Roughly chop fresh oregano, rosemary, and thyme (stems and all). Combine the herbs and garlic with the salt-sugar mixture and mix thoroughly until fragrant.

   ~10 min
3. 3
   Make a bed of the aromatic salt mixture in a container. Place the bonito fillets on top, leaving space between pieces for full salt contact. Cover completely with remaining salt mixture. Seal and refrigerate for 24 hours minimum (up to 15 days for a harder, more intense musciame).

   ~5 min
4. 4
   After curing, remove the bonito from the salt. Brush off excess salt and herbs. Prepare a bowl of ice-cold white vinegar. Rinse the cured fillets in the vinegar bath to remove excess salt and add a subtle acidity. Pat dry.

   ~5 min
5. 5
   Finely dice fresh garlic into brunoise. Heat olive oil to no more than 90°C (not boiling). Pour warm oil over the garlic and let it infuse, covered, for at least a few hours. Add dried Tacna oregano and fresh oregano leaves. The oil should be deeply fragrant with garlic and herbs.

   ~10 min
6. 6
   Slice the cured bonito into thin pieces (not paper-thin since it was only cured 24 hours). Arrange in the center of a plate. Cut heirloom tomatoes into half-moons and place around the edges. Slice avocado and arrange in a crown around the fish. Drizzle generously with the garlic-herb olive oil. Garnish with fresh oregano leaves. Serve with soda crackers or toast.

   ~10 min
7. 7
   Cut fresh bonito fillets into large cubes (bonito is very fragile and falls apart easily). Season immediately with a pinch of salt to start a light cure while you prepare the other components. Keep refrigerated.

   ~5 min
8. 8
   Finely chop celery, aji limo, garlic, ginger, and cilantro. Place in a bowl, add salt and pepper, and mix. Let the vegetables sweat to release their flavors. Squeeze Peruvian limes gently — never fully squeeze them or the juice turns bitter. Mix the lime juice with the sweated vegetables. Refrigerate 5-10 minutes to infuse.

   ~10 min
9. 9
   Pour the aromatic lime juice over the bonito cubes, gently folding to coat (the fish is fragile). If the acidity is too strong, add a splash of onion water (from soaking sliced red onion in cold filtered water overnight — the onion becomes crispy and the water gains subtle flavor). Top with drained crispy red onion slices, aji limo slices, and fresh cilantro leaves. Serve immediately.

   ~5 min

Nutrition (per serving)

Giacomo Bocchio

COMO PREPARAR MUSCIAME DE BONITO Y CEVICHE DE BONITO | GIACOMO BOCCHIO

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