Recipes

Cebiche Elegance

Cebiche Elegance
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Peru's capital, Lima, is a city of many cebiche restaurants. In the summer, you can find all types of seafood, marinated with lime juice, salt, and a variety of ingredients for a bowl of super fresh flavors. In this case we’ve chosen to make a classic cebiche with one of New York's most favored fish: the fluke (in Peru we have a similar fish called the enguado). Its translucence and tenderness make it a wonderful vehicle for the refreshing and simple flavors of lime juice, cilantro, red onion, and aji. See all ceviche recipes. Loading... jwembed("video_box_player_inner", "refs=647", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} );
Servings
9
servings
Cebiche Elegance
Ingredients
  • 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
  • 2 pound sweet potatoes
  • 1 habanero pepper, halved
  • 1 1/2 pound sushi-grade fluke fillet, diced
  • 4 ice cubes
  • salt, to taste
  • 1/4 cup lime juice (about 4 limes)
  • 4 ounce red onion, sliced thinly
  • 1 cup choclo (cooked peruvian corn kernels)
  • 1/2 tablespoon cilantro leaves, for garnish
Directions
  1. 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.
  2. Preheat the oven to 375 degrees.
  3. Place the sweet potatoes on a baking sheet and roast until soft. Remove from the oven, and when cool, peel and cut into chunks.
  4. 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.
  5. 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.
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