Ceviche Peruano

Serves 4

Ingredients

• 1.5 lb fresh white fish fillet (such as tilapia, cod, or halibut)
• 1 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1 medium red onion
• 2 garlic cloves
• 1/2 cup chopped fresh cilantro
• 1 Tbsp aji amarillo paste (or substitute with 1 tsp hot sauce + pinch turmeric)
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 large (about 12 oz) sweet potato
• 1 cup fresh or frozen corn kernels
• 1/4 cup (optional garnish) cancha (toasted corn) or corn nuts

Instructions

1. 1Cut the fish into 1/2-inch cubes, removing any bones or skin. Place in a large glass or ceramic bowl.
2. 2Thinly slice the red onion and rinse under cold water for 30 seconds to mellow the sharpness; drain well.
3. 3Mince the garlic cloves finely.
4. 4Add the lime juice, lemon juice, minced garlic, aji amarillo paste, salt, and black pepper to the fish. Stir gently to combine.
5. 5Add the sliced red onion and chopped cilantro to the bowl. Mix everything together so the fish is fully submerged in the citrus marinade (leche de tigre).
6. 6Cover the bowl and refrigerate for 15–20 minutes, stirring once halfway through. The fish will turn opaque as it “cooks” in the acid.
7. 7While the ceviche marinates, peel the sweet potato and cut into 1-inch chunks. Boil in salted water for 8–10 minutes until tender but not mushy. Drain and let cool.
8. 8Bring a small pot of water to a boil, add the corn kernels, and cook for 3 minutes. Drain and cool under cold water.
9. 9Taste the ceviche and adjust salt or lime if needed. It should be bright, tangy, and slightly spicy.
10. 10To serve, divide the ceviche among 4 bowls, spooning some of the leche de tigre over the top. Add a few chunks of sweet potato and a spoonful of corn to each bowl. Sprinkle with toasted corn nuts if using.