Ceviche is one of the most classic dishes of Peru. It typically consists of raw fish and/or other seafood marinated with citrus juices. In this recipe, we will serve it as it is most commonly prepared in the South American nation — with thinly cut julienned red onions, habanero pepper, cilantro, sweet potato and cancha serrana.
Corvina filet cut in to small cubes, 1 lb (other fish to use: fluke, red snapper, wild striped bass)
Leche de Tigre
Thin julienne red onions, 12 oz
Chiffonade cilantro, 4 oz
Minced Aji Habanero to taste
Sweet potato, 1 medium
Cancha (Peruvian dry corn), 6oz
Leche de Tigre
Ingredients (citrus marinade)
30g white onions
350g lime juice
15g cilantro stems
3g aji habanero
45g white fish
- Citrus marinate: Put all the ingredients in the blender except for the cilantro stems, and pulse four times. Add the stems to the blender and pulse it one more time. Strain through a chinois and refrigerate.
- Sweet potato: Preheat the oven to 400 F degrees. Put the sweet potato on a baking dish, add a small layer of salt, cover with foil and bake for about 1 hour and a half ( for medium size), until tender inside, refrigerate for 30 mins. Peel and cut in to slices.
- Cancha (premade cancha is acceptable): Soak in water for 5 min, strain and let it dry completely. In a 8 to 10 liter pot, preheat 2 liters of oil to 350 F degrees and fry for 10 to 12 mins until golden brown. Using cover over the pan as cancha can pop. Add salt to taste and reserve. A large pasta pot will be perfect to use.
- Mixing: In a bowl, add the fish then season with salt to taste and mix. Add the leche, onions, habanero and the cilantro. Toss gently to make sure leche is completely mixed with the fish. Let it sit for just a minute and it will be ready to serve.
- Serve in a bowl and eat with a spoon so in every bite you have some of the fresh citrus juice with the fish.
- If you want to mix it up you can add cooked and fully cooled shrimp, calamari, or octopus, and it will also be great.
- Keep all ingredients cold to enhance flavors.