Tapas: Peruvian Ceviche

By á-3151

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.

Ingredients

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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Leche de Tigre
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.

Ceviche
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.
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.
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).
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.
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.