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Related Video: Salmon Ceviche
Yields:
2 - 4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
151
A top Peruvian chef, Pedro Miguel Schiafino, taught me the importance of each ingredient and the flavor profile needed for classic Peruvian ceviche. I learned the method for making a consistent leche de tigre from Chef Virgilio Martinez and his chef de cuisine, Karime Lopez, while working on his cookbook, Lima. This is the Peruvian-style ceviche that’s served in my restaurant, Yuyo Peruano, in Austin, Texas. It’s my take on the classic Limeñan ceviche with cancha (toasted corn), Japanese sweet potatoes, crisp red onions, and aji limo. And, of course, leche de tigre!
On the surface, ceviche may seem complicated. But it’s incredibly easy and versatile, and an ideal way to make use of abundant seafood. Above all, your fish should be fresh; that’s key to having the best-tasting ceviche. While I’ve had incredible ceviches prepared by extraordinary chefs and abuelas alike, I believe anybody can make a good ceviche. Recipes are guides, but with ceviche, you have to taste and try, and develop the flavor profile you like best.
Here are a few of my top tips for this recipe:
— If you can’t find aji limon, serrano, Fresno, or jalapeño chiles can be substituted instead.
— Once it’s ready, don’t delay—Peruvian ceviche should be eaten right at the moment it’s served.
Made this? Let us know how it went in the comments below!
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Ingredients
- 1
large stalk celery, coarsely chopped
- 1/2 cup
chopped white onion
- 1 1/2 tsp.
kosher salt, plus more
- 1 1/2 tsp.
peeled grated ginger
- 1/4 tsp.
grated garlic
- 1
thick white fish fillet, such as flounder, red snapper, fluke, black drum, and/or red fish, bloodline removed, 1 1/2 oz. flesh reserved for marinade
- 2 oz.
fresh lime juice
- 1
small Japanese sweet potato or small sweet potato, peeled, sliced 1/4" thick
Extra-virgin olive oil, for drizzling
- 1/2 cup
red onion, thinly sliced
- 1 1/2 tsp.
finely chopped cilantro leaves with tender stems, patted dry
- 1
aji limo chile, seeds removed, finely chopped
Kosher salt
Cancha, for serving
Directions
- Step 1In a blender, blend celery, white onion, salt, ginger, garlic, 1 1/2 oz. fish flesh, 1 cup ice, and 3/4 cup water until mostly smooth. Transfer to a large bowl or pitcher. Add lime juice; season with salt, if needed. Refrigerate until chilled, about 1 hour. Strain through a fine-mesh sieve into a medium bowl; discard solids.
- Step 2Meanwhile, heat broiler to high. On a sheet pan, arrange potatoes in a single layer. Drizzle with oil, season with a pinch of salt, and toss to combine. Broil, watching closely, until fork-tender, 5 to 8 minutes. Let cool, then cut into quarters.
- Step 3Rinse red onion in a strainer under running water about 1 minute. Taste one slice. If onion still has a strong bite, continue to rinse until onion tastes sweet.
- Step 4Fill a large bowl with ice. Cut remaining fish into cubes or sashimi-like cuts. Place in prepared ice bowl, season with a pinch of salt, and mix with a spoon. Add red onion, potatoes, cilantro, and chile and toss to combine. Drizzle with 1 cup leche de tigre and toss again to combine.
- Step 5Arrange ceviche on chilled plate. Pour remaining leche de tigre over. Garnish with cancha.
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