Advertisement

Peruvian fish ceviche

Time 1 hour 30 minutes
Yields Serves 4 as a main dish; 6 to 8 as an appetizer
Peruvian fish ceviche
(Maria Alejandra Cardona / Los Angeles Times)

Fish preparation

1

Salt and airdry the fish: Generously salt both sides of the fish fillets, about 1/2 teaspoon per ½-pound fillet. Place the fish on a rack set over a sheet pan and refrigerate, uncovered, to “sweat,” 10 to 15 minutes. Rinse the fish in cold water, and dry well. Refrigerate, on a rack, uncovered for at least 3 hours, up to overnight. (If holding more than 8 hours, cover the fish with cheesecloth).

2

Cut the fish: Cut the fillet strips lengthwise along the natural divisions so they are no more than 1 inch wide or high. Trim away any dark bits and ends, and save these for the Leche de Tigre (you will need 2 tablespoons). Cut each strip crosswise into ¼- to ½-inch thick pieces. Refrigerate until ready to make the ceviche (this step may be done 1 to 4 hours ahead).

Leche de tigre

1

Make the leche de tigre no more than three hours before preparing the ceviche. In a blender, combine the fish, garlic, ginger, celery, onion and ¼ cup of the lime juice and puree until the ingredients are well combined. With the blender running, add the salt, then very slowly pour in the remaining lime juice so the sauce emulsifies. With the blender still running, add the ice cubes a few at a time until the sauce is smooth and frothy. Use immediately, or refrigerate the leche de tigre for up to 3 hours.

Ceviche

1

Deflame the onion: Cut the onion in half lengthwise. Cut one half into ¼-inch dice and place in bowl. Cut the remaining half crosswise into the thinnest possible slices and place in a separate bowl. Add 1 ½ teaspoons salt and 1 cup hot water to each bowl. Stir and set aside for 10 minutes. Rinse, pat dry and return the onions to their bowls.

2

Make and serve the ceviche: Just before serving, place the fish cubes, diced onion, chiles to taste and cilantro in a large non-reactive bowl. Add a handful of ice cubes to the leche de tigre and stir briefly to thicken the mixture and make it creamy. Discard the ice cubes. Pour leche de tigre over fish and toss together. This makes about 1 quart ceviche. Transfer the mixture to a shallow serving bowl, mounding the fish in the center. Place the grilled sweet potatoes, corn and cubes of avocado around the fish (or artfully fan avocado slices). Top the fish with a generous tangle of sliced onions. Alternatively, divide the ceviche, avocado, sweet potatoes, corn and sliced onions among individual shallow bowls. Serve cold and pass the remaining accompaniments separately.

Leche de tigre adapted from a recipe in “The Fire of Peru” by Ricardo Zarate and Jenn Garbee. If desired, to “cook” the fish longer, leave it in the leche de tigre until the fish pieces become opaque and firm to the touch (timing will vary depending on the size and thickness of the pieces). To make the grilled sweet potatoes and corn, cut 1 or 2 scrubbed potatoes and 1 or 2 ears corn crosswise into 1 ½-inch rounds and cook in boiling salted water 3 to 5 minutes (the potatoes should be crisp-tender). Drain and pat dry. Toss the potatoes and corn with a little olive oil and salt. Grill untilnicely-browned and the potatoes are tender, 10 to 12 minutes. Serve warm or at room temperature.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.