Peruvian Ceviche

I remember the first time I tried Peruvian Ceviche and just loved the combination of the spicy citrus-cured seafood with the sweetness of fresh corn and sweet potato. So naturally when the recipe from Bon Appetit found its way to my email box, I knew I had to try it.

Ceviche is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chili peppers. For this recipe, blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you’re preparing and serving.

PERUVIAN CEVICHE
4-6 servings
Recipe by Gastón Acurio of La Mar in Lima, Peru / Bon Appetit Magazine

Ingredients

Leche de Tigre

• 2/3 cup fresh lime juice
• 2 garlic cloves, smashed
• 1 tablespoon (packed) chopped fresh cilantro leaves
• 1/2 ají limo or habanero chile, seeded, halved lengthwise
• 1/2 small red onion, chopped
• 1/2 cup bottled clam juice (optional)
• Kosher salt

Ceviche

• 1 small sweet potato (about 8 ounces)
• 1 ear of corn, husked
• 1/2 ají limo or habanero chile, seeded, halved lengthwise
• 1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
• 1 small red onion, quartered and thinly sliced, divided
• Kosher salt
• Cilantro leaves

Ingredient Info:
 Ají limo chiles are sold at Latin markets; look for habanero chiles at some supermarkets and at Latin markets.

PREPARATION

Leche de Tigre

1. Set a fine-mesh sieve over a small bowl.
2. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth.
3. Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Ceviche

1. Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
2. Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let cool completely.
3. Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
4. Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt. (NOTE: I let the fish marinate a half hour, but that is up to you)
5. Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.