Cebiche Elegance

Staff Writer
Cebiche Elegance
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
Deliver Ingredients

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 Pound 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.

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