Ingredients:

  • 1 lb Sustainable White Fish (Snapper, Halibut, or Corvina), skinless and boneless
  • 1 small Red Onion, very thinly sliced (julienned)
  • 1 medium Sweet Potato, peeled, cubed, and boiled until tender
  • 1/2 cup Peruvian Corn (Choclo) kernels (or hominy)
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped, for garnish
  • Fine sea salt, to taste
  • 1 cup Fresh Lime Juice (must be freshly squeezed, approx. 8-10 limes)
  • 2-3 small cubes Fish Trim/Scrap (optional, for Leche de Tigre)
  • 1–2 Aji Limo Chili (or substitute Habanero), deseeded and minced
  • 1 small clove Garlic, roughly chopped
  • 1 inch piece Fresh Ginger, peeled and roughly chopped
  • White Pepper, to taste
  • 2-3 Ice Cubes

Instructions:

  1. Prep the Vegetables: Slice the red onion very thinly (julienne) and place it immediately into a small bowl of ice water to crisp up and temper the sharpness.
  2. Cook the Accompaniments: Boil the sweet potato cubes until just tender. Drain and set aside. Cook the corn (or use pre-cooked kernels/hominy).
  3. Cube the Fish: Ensure the fish is extremely cold. Cut the fillet into uniform, bite-sized cubes (roughly 3/4 inch or 2 cm). Place the cubes in a chilled non-reactive bowl.
  4. Aromatic Base: Combine the minced chili, garlic, ginger, fish trim, salt, and a splash of lime juice in a blender or a small bowl. Muddle the mixture aggressively to release the oils and flavors.
  5. Build the Marinade: Add the remaining lime juice and the ice cubes to the muddled aromatic base. Stir well for 30 seconds.
  6. Strain the Leche: Immediately pour the mixture through a fine-mesh sieve into a clean bowl, pressing lightly on the solids to extract all the liquid. Discard the strained solids. Keep this liquid (the Leche de Tigre) chilled.
  7. Initial Seasoning and Onion: Drain the red onion from the ice water. Add the fish to the chilled non-reactive bowl. Add a generous pinch of salt and a few slices of the chilled red onion to the fish. Toss gently.
  8. The Cure: Pour the chilled Leche de Tigre over the fish and onion mixture. Ensure the fish is fully submerged.
  9. Toss and Rest: Gently toss the mixture for 10–15 seconds. Let the ceviche cure at room temperature for no more than 12 minutes, watching for the edges of the fish to turn opaque.
  10. Taste and Adjust: Taste the Leche de Tigre and adjust salt if necessary.
  11. Plating: Using a slotted spoon, lift the fish and onion mixture out of the marinade and arrange in chilled individual bowls. Spoon a small amount of the remaining Leche de Tigre over the fish.
  12. Garnish: Serve immediately with the boiled sweet potato chunks, corn kernels, and a final sprinkle of chopped fresh coriander.