Cebiche Elegance

Cebiche Elegance
Staff Writer
Cebiche Elegance
Ali Rosen
Cebiche Elegance

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.

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9
Servings
341
Calories Per Serving
Deliver Ingredients

Ingredients

For the leche de tigre

  • 1  Cup  lime juice (about 10-15 limes)
  • cloves garlic, crushed
  • 1/2  habanero pepper
  • 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
  • habanero pepper, halved
  • 1 1/2  Pound  sushi-grade fluke fillet, diced
  • 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.

Nutritional Facts

Total Fat
13g
19%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
46mg
15%
Carbohydrate, by difference
37g
28%
Protein
20g
43%
Vitamin A, RAE
79µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
71µg
79%
Calcium, Ca
57mg
6%
Choline, total
3mg
1%
Fiber, total dietary
5g
20%
Folate, total
38µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
34mg
11%
Niacin
3mg
21%
Phosphorus, P
189mg
27%
Selenium, Se
16µg
29%
Sodium, Na
831mg
55%
Water
119g
4%
Zinc, Zn
1mg
13%