Peruvian Ceviche
Leigh Beisch
Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly “cook” fresh fish. Habanero chiles add a spicy kick to the dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce.
How to Make It
Step 1
1
Rinse diced fish and slivered red onion in cold water and dry thoroughly.
Step 2
2
In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.
Step 3
3
Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
Step 4
4
Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1 1/2 pounds ono, mahimahi, or bluenose bass, diced
1/2 small red onion, halved and slivered
3/4 cup lime juice
1/2 teaspoon salt
1 habanero chile, seeded, halved, and thinly sliced (optional)
1 tablespoon ají amarillo sauce (optional)
1/2 cup cilantro leaves, chopped
1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
1 cob sweet corn, boiled and cut into 4 pieces
4 butter lettuce leaves
Directions
Step 1
1
Rinse diced fish and slivered red onion in cold water and dry thoroughly.
Step 2
2
In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.
Step 3
3
Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
Step 4
4
Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
Step 5
5
Note: Nutritional analysis is per serving.
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