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Cebiche Elegance Recipe
Jul 30, 2012 @ 2:16 PM
Posted by
Daily Value: 6%
Servings: 9
Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 127Daily Value: 6%
Servings: 9
Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
| Fat | 0g | 1% |
| Saturated | 0g | 0% |
| Carbs | 30g | 10% |
| Fiber | 4g | 16% |
| Sugars | 6g | 0% |
| Protein | 3g | 5% |
| Sodium | 665mg | 28% |
| Calcium | 46mg | 5% |
| Magnesium | 35mg | 9% |
| Potassium | 473mg | 14% |
| Iron | 1mg | 5% |
| Zinc | 0mg | 3% |
| Vitamin A | 14484IU | 290% |
| Vitamin C | 15mg | 25% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 13% |
| Folic Acid (B9) | 26µg | 6% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 9µg | 11% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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INGREDIENTS
For the leche de tigre:
- 1 cup lime juice (about 10-15 limes)
- 2 cloves garlic, crushed
- 1/2 habanero pepper
- 4 ice cubes
- 1/4 pound fluke fillet, chopped
- 1 cup cilantro leaves
- 1/2 cup chopped red onion
- Salt, to taste
For the cebiche:
- 2 pounds sweet potatoes
- 1 habanero pepper, halved
- 1 1/2 pounds sushi-grade fluke fillet, diced
- 4 ice cubes
- Salt, to taste
- 1/4 cup lime juice (about 4 limes)
- 4 ounces red onion, sliced thinly
- 1 cup choclo (cooked Peruvian corn kernels)
- 1/2 tablespoon cilantro leaves, for garnish
DIRECTIONS
For the leche de tigre:
Combine the first 7 ingredients in a blender and purée until smooth. Strain the mixture through a fine-meshed sieve and season with salt, to taste. Set aside.
For the cebiche:
Preheat the oven to 375 degrees.
Place the sweet potatoes on a baking sheet and roast until soft. Remove from the oven, and when cool, peel and cut into chunks.
Rub the bottom of a large bowl with the cut sides of the habanero. Slice the habanero and reserve for garnishing later. Add the fish, ice cubes, a healthy pinch of salt, and lime juice to the bowl and mix together.
Add the sliced habanero, half of the red onion, and 1 cup of the leche de tigre. Mix well and season with salt, to taste. Serve the ceviche with the cut sweet potato and choclo in a large bowl or several small plates. Drizzle any extra leche de tigre over the fish and garnish with the remaining onion and cilantro leaves.
Recipe Details
Servings: 9Cuisine: Peruvian
