Ceviche de pescado Peruano
Serves | 4-6 |
Ingredients:
- 1 1/2lb corvina o flounder (cut in two inches pieces)
- Sea Salt
- 1 garlic (clove - minced)
- 10 limes
- 1-2 onions (cut in julienne)
- Aji limo or rocoto (these ajies can be found in South America stores)
- Fresh ginger (optional)
- Cilantro (for both flavor and garnishing)
Garnishing:
- Peruvian corn (found on any South American stores in the Jackson height area)
- Sweet potatoes
- Cilantro (minced)
Directions:
For the fish: | |
Cut the fish in two inches pieces and keep it refrigerated at all time or in an ice bowl through the whole preparation process. | |
For the mise places or preparation: | |
Cut the onions in julienne (cut thinly), pour a good amount of salt and rubbed the onion with it. Rinse with plenty of cold water and drain. Place the onions in the freezer until needed. Mince the aji limo, garlic, cilantro and grate the ginger if it is to be used and reserve. | |
Putting everything together: | |
Place the fish in an ice bowl (similar to a cold bain marie) and add the salt- this will help the fish release some of its own juice. Cut the lime and squeeze it straight to the fish bowl if you had not done it before. Remember to squeeze the lime by hand and no too hard to avoid any of the lime resin or bitterness to bitter the ceviche. Add the aji limo or rocoto, minced garlic, cilantro and ginger. Taste your ceviche and make sure there is balance between the lime, salt and aji. Add the cold onions either now or on each plate served. | |
For the garnishing: | |
Peel the sweet potatoes or boil with skin on (peel after boiling them). Place in a pot covered with cold water and season with salt (or you can bake it). Boil it until tender and then reserve at room temperature until needed. (If you like your sweet potatoes extra sweet then a little bit of sugar can be added. The sweetness of the Sweet potatoes will balance the heat of the aji limo or rocoto. In the same manner boil the corn and let it cool down at room temperature until it is time to serve it. (A few drop of lime or lemon can be added for flavor and to blanch it). | |
The presentation and assembly: | |
Serve in a soup cold bowl to add the liquid (this is if you like as I do the liquid of the ceviche) or in a salad plate; topped it with the cold onions, cilantro, the sweet potatoes and the corn. Bon appetit! |
This post is also available in: Spanish