Peruvian Ceviche
Peruvian Ceviche requires about 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 98 calories, 2g of protein, and 0g of fat per serving. For 95 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Bon Appetit. If you have kosher salt, ear of corn, garlic cloves, and a few other ingredients on hand, you can make it. 123 people were impressed by this recipe. Plenty of people really liked this South American dish. With a spoonacular score of 78%, this dish is pretty good. Similar recipes include Don Ceviche {} and Ceviche Peruvian Kitchen cookbook {giveaway}, Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen, and Peruvian Ceviche.
Servings: 4
Ingredients:
Cilantro leaves
1 ear of corn, husked
1 tablespoon (packed) chopped fresh cilantro leaves
2 garlic cloves, smashed
1/2 ají limo or habanero chile, seeded, halved lengthwise
Kosher salt
2/3 cup fresh lime juice
1/2 small red onion, chopped
1 small red onion, quartered and thinly sliced, divided
1 small sweet potato (about 8 ounces)
1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
Equipment:
blender
sieve
bowl
steamer basket
pot
melon baller
slotted spoon
Cooking instruction summary:
Set a fine-mesh sieve over a small bowl. Pure first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 34 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool. Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 23 minutes. Transfer to a plate; let cool completely. Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
Step by step:
1. Set a fine-mesh sieve over a small bowl. Pure first 4 ingredients and 4 large ice cubes in a blender until smooth.
2. Add onion; pulse 34 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
3. Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil.
4. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes.
5. Transfer to a plate; let cool. Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil.
6. Add ear of corn to pot and steam until crisp-tender, 23 minutes.
7. Transfer to a plate; let cool completely. Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside.
8. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).Rub a large bowl with cut sides of chile; discard.
9. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well.
10. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.Using a slotted spoon, divide ceviche into small bowls or onto plates.
11. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
Nutrition Information:
covered percent of daily need
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