Chef Daniela’s Peruvian Ceviche

cevicheServes 2
Ingredients
Fish

  • 4 oz. any white, firm flesh fish fillet (fluke, sole, tilapia, sea bass, etc.)
  • 4-to-6 limes, juiced
  • 1 garlic cloves, minced
  • ½ celery stalk, finely chopped
  • 1 limo pepper or ½ habanero pepper, finely chopped
  • 1 Tbsp. cilantro, finely chopped
  • 1 small red onion, thin sliced
  • 3 ice cubes
  • Salt to taste

Garnishes

  • 1 sweet potato
  • 1 Boston lettuce leaf, washed
  • Limo pepper, chopped

Optional garnishes

  • A few Peruvian corn kernels
  • Tiny cilantro leaves

Directions
Sweet potato (garnish)

  1. Peel potato; cut into quarters.
  2. Add to medium saucepan filled with water; add a pinch of sugar.
  3. Boil over medium-high heat until potatoes are soft (not mushy) (about 25-to-30 minutes).
  4. Remove potatoes from heat; drain; cool to room temperature; set aside.

Fish

  1. Cut off sides of each fillet until every side is even.
  2. Chop filets in 1-inch cubes; season with salt to taste, garlic, pepper, celery and cilantro.
  3. In medium bowl, add filet cubes, ice; refrigerate for 10 minutes.

Ceviche

  1. Remove seasoned fish from frig; throw away ice cubes.
  2. Add half onions, lime juice to fish; mix well.
  3. Plate lettuce leaf; put mixture on top of leaf; add remaining onions on top.
  4. Garnish with limo pepper, sweet potatoes (and optional garnishes).

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