Peruvian Ceviche
A classic Peruvian ceviche featuring fresh fish marinated in citrus-based leche de tigre, served with sweet potato and corn. This refreshing dish combines the perfect balance of acid from lime juice, heat from ají chiles, and sweetness from traditional accompaniments.
Ingredients
- •⅔ cup fresh lime juice
- •2 cloves garlic
- •1 tablespoon fresh cilantro leaves
- •½ piece ají limo chile
- •½ piece red onion
- •½ cup bottled clam juice
- •1 to taste Kosher salt
- •1 piece sweet potato
- •1 ear corn
- •1 piece ají limo chile
- •1 pound fluke
- •1 piece red onion
- •1 to taste Kosher salt
- •2 tablespoon Cilantro leaves
- •Ingredient info
Cooking Instructions
- 1.
Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
10 min
- 2.
Pour water into a large pot fitted with a steamer basket to a depth of 1"; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
30 min
- 3.
Meanwhile, add more water to same pot, if needed, to measure 1"; 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 min
- 4.
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).
10 min
- 5.
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.
2 min
- 6.
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.
5 min
