Ceviche
Brightly colored ceviche stands dot the coastline of Peru, where fishermen prepare the day's catch to create one of the most refreshing and healthy meals imaginable. One of Peru's most famous exports, ceviche starts with the freshest fish, marinated in citrus and seasoned according to the recipe at hand. Gaston Acurio, creating of the Peruvian restaurant group La Mar, recently shared his own recipe. ¡Buen provecho!
Acurio's finished product.
La Mar Cebicheria in Lima, Peru.
Ingredients
Leche de Tigre
2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro
1/2 ají limo or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
Kosher salt
Ceviche
1 small sweet potato
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
Preparation
Leche de Tigre
Set a fine-mesh sieve over a small bowl. Purée the 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. Season with salt. Cover and chill.
Ceviche
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.
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.
