Peruvian Ceviche

Ingredients for Peruvian Ceviche

• 160ml fresh lime juice

• 2 garlic cloves, smashed

• 1 tablespoon (packed) chopped fresh coriander leaves

• 1/2 ají limo or habanero chilli, seeded

• 1/2 small red onion, chopped

• 120ml bottled clam juice (optional)

• Sale kosher

• 1 small sweet potato (about 230g )

• 1 ear of corn, husked

• 1 ají limo or habanero chilli, seeded, halved lengthwise

• 450g fluke, flounder, or sole, cut into 1/2" cubes

• 1 small red onion, quartered and thinly sliced, divided

• Sale kosher

• Coriander leaves

• Ingredient info: Ají limo chillies are sold at Latin markets

• look for habanero chillies at some supermarkets and at Latin markets.

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.

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"; 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 80ml kernels (save extra kernels for another use).

Rub a large bowl with cut sides of chilli; 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 coriander.

Avvertenza

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