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Peruvian Ceviche

Peruvian Ceviche


Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

Ingredients

Leche de Tigre

  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • 1/2 ají limo or habanero chile, seeded, halved lengthwise
  • 1/2 small red onion, chopped
  • 1/2 cup bottled clam juice (optional)

Ceviche

  • 1 small sweet potato (about 8 ounces)
  • 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

Recipe Preparation

Leche de Tigre

  • 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.

Ceviche

  • Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; 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.

Recipe by Gast n Acurio of La Mar in Lima Peru,

Nutritional Content

5 servings, 1 contains: Calories (kcal) 160 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 45 Carbohydrates (g) 18 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 19 Sodium (mg) 380Reviews SectionSince the author of this recipe is Peruvian and an ambassador for Peruvian cuisine, I think it's safe to say this is authentic (to him?). Would rate a 4 or 5 but giving it 5 stars to balance out the last review since it seemed biased and not based on the recipe. Regardless of the type of ceviche you've tried, I think you'll enjoy this one. Super flavorful, with great balance of flavor and textures. I'd agree with the note about spiciness.AnonymousLos Angeles, CA08/05/20Yikes. Cultural Appropriation at it's finest? Corn and Sweet potato are typically served on the side. No garlic. I suppose Bon Appetit has never been much for being authentic when it comes to international cuisine. I spent 2 years in Peru, never have I ever seen this served.maevechristina3Massachusetts06/16/20After spending a week in Peru, decided to attempt making Peruvian ceviche at home. This turned out great! Will definitely make again. As written the recipe isn't all that spicy, but more diced chiles can be added to adjust for your spice preferences.AnonymousWashington, DC12/26/19

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