Peru – Ceviche
I am a big fan of ceviche in all of its worldly forms. I choose to use flounder in this recipe which has a really clean flavor. I loved the addition of choclo (peruvian corn) and fried sweet potato, they gave the dish a great contrast of textures and flavors.
2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
8 -10 garlic cloves, chopped
1 teaspoon salt
1⁄2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed
1 sweet potato, thinly sliced
1 cup choclo
Combine all ingredients except red onion, choclo and sweet potato mix well. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving. Before serving blanch the choclo in water until tender. Deep fry thin slices of sweet potato until crisp. Upon serving, mix well and serve with sweet potato crisps, choclo, and sliced limes.