Peruvian Ceviche
Nutritional Info for 4 Servings
Calories 210 (7% from fat)
Fat 2 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 54 mg.
Sodium 885 mg.
Carb. 24 gram
Fiber 3 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 26 gram
Nutritional Info for 6 Servings
Calories 140 (7% from fat)
Fat 1 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Cholesterol 36 mg.
Sodium 590 mg.
Carb. 16 gram
Fiber 2 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 17 gram
Ingredients
2/3 cup fresh lime juice
2 cloves (2 tsp.) garlic, minced
1 Tbsp. (packed) fresh cilantro leaves, chopped
1/2 jalapeno chile, seeded, halved lengthwise and diced, USE HALF
4 ice cubes
1 cup red onion, chopped
1/2 cup bottled clam juice (optional)
1/2 tsp. kosher salt.
1 large (8 oz. with skin) sweet potato
1 ear of corn, husked
1 pound grouper, cut into 1/2 inch cubes
(You can also use sole/fluke/flounder.)
1 cup red onion, quartered and thinly sliced, divided
1/2 tsp. kosher salt
Optional
remaining half of jalapeno chile, diced
Topping
4 Tbsp. cilantro leaves, chopped
We made a couple changes from the original version of this recipe that originally appeared in Bon Appetit. The way ceviche “cooks” is by sitting in the marinade (tiger milk). The longer it sits, the more it's cooked. The original recipe only called for it to marinate for 2 minutes, but the chefs we consulted said that could result in something that was undercooked. We left it for exactly 10 minutes and it came out perfectly.
There is always a danger of infection from eating raw fish. You should NOT eat ceviche if you have a compromised immune system. Handle the fish with care so it doesn't go bad.
To make ceviche, freshness of the fish is critical. The flesh should look translucent and feel firm to the touch. Skip fish where the flesh appears opaque or if the fillets are starting to fall apart.
Smell the fish. A salty or briny smell is OK, since it comes from a salty ocean. But if it stinks, skip it.
Tiger Milk
1. Put the first five ingredients, lime juice, garlic, cilantro leaves, jalapeno and ice cubes in a blender. Then blend until smooth.
2. Add the red onion to blender and pulse another 3-4 times.
3. Put a fine mesh or strainer over a bowl. Pour the mixture from the blender through the mesh into the bowl.
4. Stir in the clam juice and salt. Cover and chill in the refrigerator.
Sweet Potato & Corn
5. Pour water into a large pot, fitted with a steam basket to a depth of 1 inch.
6. Bring the water to a boil, then add the sweet potato, cover and cook until fork tender, about 30 minutes.
7. When cooked, transfer sweet potato to a plate and let cool.
8. Add more water to the pot, measure to 1 inch and bring to a boil. Add the ear of corn and steam until crisp-tender, about 2-3 minutes.
9. When cooked, transfer corn to a plate and let cool.
10. Once the sweet potato is cool, cut it in half lengthwise. Use a small melon baller and scoop out sweet potato balls. Place the sweet potato balls in a bowl and set aside.
11. Cut the kernels of corn from the cob, put them in a bowl and set aside. You will use JUST HALF the kernels for this recipe. (You can save the other half for another recipe.)
Ceviche
12. Place the fish, 2/3 of the red onion, tiger milk and salt in a bowl and stir well. Cover and put in the refrigerator to marinate for 8-10 minutes.(Don't let it marinate much longer, or it will turn mushy.)
13. Remove the fish from the refrigerator, fold in the sweet potato and corn.
14. If you want a really spicy kick, mix in the remaining diced jalapeno.
15. Use a slotted spoon and divide the ceviche onto plates or small bowls. Drizzle the ceviche with some tiger milk and garnish with the remaining onion and cilantro.
Yield: 4 or 6 Servings
(4 Servings as a meal, 6 Servings as an appetizer.)
