Classic Peruvian Ceviche
- 1 cup fresh Key lime juice (from 2 pounds fresh Key limes)
- 2/3 cup bottled clam juice
- 2 tablespoons chopped red onion
- 1 1/2 teaspoons chopped peeled fresh ginger
- 1/2 cup (about 2 ounces) plus 1 pound cubed mahi-mahi or tilapia fillet
- 6 tablespoons chopped fresh cilantro, divided
- 2 teaspoons salt, divided
- 2 teaspoons minced red ají limo chile from jar* or minced seeded red jalapeño chiles
- 1 cup matchstick-size strips red onion
- 1 6-ounce red-skinned sweet potato (yam), peeled, cut crosswise into 1/4-inch-thick rounds, boiled 5 minutes, drained, cooled (optional)
- 3/4 cup frozen corn kernels, thawed (optional)
Combine first 6 ingredients, 1/2 cup cubed fish, 4 tablespoons cilantro, and 1 1/2 teaspoons salt in blender; puree. Strain into large bowl, pressing on solids. Add remaining 1 pound cubed fish, 2 tablespoons cilantro, 1/2 teaspoon salt, chile, and red onion strips to puree; stir to coat. Cover and chill ceviche 1 1/2 to 2 hours, stirring occasionally.
Serve sweet potato and corn alongside ceviche.
You'll need two pounds of Key limes to yield one cup of juice. Juice limes only halfway; pressing too firmly results in bitterness.
* A Peruvian chile; sold at Latin markets.