Authentic Peruvian Ceviche

Impress your guests or simply treat yourself to a culinary journey. This Peruvian Ceviche recipe is not just a dish; it's an exploration of flavors, a celebration of fresh ingredients, and a testament to the rich culinary heritage of Peru.

Yield: 3-4

Author: Chef Jorge Montes

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Authentic Peruvian Ceviche

Indulge in the vibrant flavors of Peru with our classic Peruvian Ceviche recipe – a symphony of fresh fish, zesty citrus, and bold South American spices. This culinary masterpiece is a celebration of tradition, bringing the lively essence of Peruvian coastal cuisine straight to your kitchen.

Prep time: 30 MinTotal time: 30 Min

Ingredients

• 1.5 lbs. Fresh Fish ( Snapper, Grouper, Mahi or Corvina)
• 1/2 Red onion
• 1-2 lbs. Sweet Potatoes (small), cooked *follow the orange sweet potatoes recipe*
• 1 cup Choclo kernels (Peruvian corn), boiled
• 1/2 cup Cancha (Dried Peruvian corn), deep fried and salted
• 8 Bibb lettuce leaves, washed in cold water
• 2 Aji limo (Peruvian chili)
• 3 Garlic cloves
• 1 Celery Stalk (small)
• 1 Ginger nub (about 1 oz)
• 1 ½ cup Fresh lime juice
• ¼ cup Fish broth (substitutes: clam juice or water)
• 1 handful of Cilantro leaves
• Salt to taste

Instructions

1. Remove the core of the onion ( the white inner part) and set aside.Slice the red onions very thin and rinse in ice cold water- this tip helps to keep the onion crisp.
2. Deseed the chilis, dice small, and set aside. Chop the celery into medium pieces. Smash the garlic cloves with the side of a knife. Slice the ginger nub and the onion core into medium pieces.
3. Cut fish into 1-inch cubes, season with salt ,and mix gently in a bowl.
4. Make the "leche de tigre" aka the ceviche base by placing all the vegetables in a bowl along with half of the chili, half of the cilantro ,fish broth, lime juice, a few pieces of the cubed fish and 2 big pinches of salt. Press all the ingredients together against the bowl to release their oils. Allow this mixture to marinate for 7 minutes. You can strain the mixture or you may place it in a blender and blend for 20 seconds and then strain.
5. Pour lime mixture aka” leche de tigre” on the fish and mix lightly. Let it rest for 5 minutes at room temperature. Add 1 ⁄ 2 of the onion and remaining chili ( use less chili for a milder heat) and mix well.
6. Serve onto a plate or platter by placing lettuce leaves, then arranging the sweet potato and corn pieces around the plate.
7. Place ceviche in the middle and garnish with remaining onion, cilantro leaves and the fried corn.

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