Peruvian Ceviche
Cubes of firm white fish tossed with fresh lime juice, red onion, chile, and cilantro, served with boiled sweet potato and corn. The lime does its work in minutes, not hours.
- 1
Boil the sweet potato rounds in water until tender when pierced, 12 to 15 minutes, adding the corn for the last 6 minutes. Drain and let them cool.
- 2
Use only fish that has been commercially frozen for raw service, keep it refrigerated until the moment you cut it, and work with a cold bowl. Lime juice firms the surface but does not make unsafe fish safe.
- 3
Toss the fish cubes with the salt in the chilled bowl, then add the onion, garlic, and chile.
- 4
Pour the lime juice over the fish and stir gently. Let it stand 3 to 5 minutes, until the outsides of the cubes turn opaque white and the centers stay translucent.
- 5
Stir in the cilantro and taste the liquid for salt and heat. Serve immediately in shallow bowls with the sweet potato and corn alongside, spooning some of the lime juice over each portion.
Ingredients
- 1 sweet potato, peeled and cut into 1/2-inch rounds
- 1 ear corn, husked and cut into 4 pieces
- 1 1/2 pounds firm white fish, commercially frozen for raw service, cut into 3/4-inch cubes
- 1 teaspoon salt
- 1 red onion, sliced paper thin and rinsed in cold water
- 1 clove garlic, grated
- 1 aji limo or habanero chile, seeded and minced
- 3/4 cup lime juice, freshly squeezed
- 2 tablespoons cilantro, chopped
Instructions
- 1
Boil the sweet potato rounds in water until tender when pierced, 12 to 15 minutes, adding the corn for the last 6 minutes. Drain and let them cool.
- 2
Use only fish that has been commercially frozen for raw service, keep it refrigerated until the moment you cut it, and work with a cold bowl. Lime juice firms the surface but does not make unsafe fish safe.
- 3
Toss the fish cubes with the salt in the chilled bowl, then add the onion, garlic, and chile.
- 4
Pour the lime juice over the fish and stir gently. Let it stand 3 to 5 minutes, until the outsides of the cubes turn opaque white and the centers stay translucent.
- 5
Stir in the cilantro and taste the liquid for salt and heat. Serve immediately in shallow bowls with the sweet potato and corn alongside, spooning some of the lime juice over each portion.