Ceviche

Ceviche

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Ceviche

  • 1 pound tuna, flounder, or sole, cut into 1/4-inch cubes
  • 1 small sweet potato (about 8 ounces), cooked and cooled
  • 1 ear of corn, husked (optional), cooked and cooled
  • 1/2 ají limo or habanero chile, seeded, halved lengthwise
  • 1 small red onion, quartered and thinly sliced, divided
  • Kosher salt
  • Cilantro leaves

Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).

Rub a large bowl with cut sides of chile; discard.

Place fish, 2/3 of onion, and leche de tigre, in bowl; stir well. Let marinate in the fridge for 20 minutes. Fold in potato and corn; season with salt.

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

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