One of the highlights of roaming around Peru is the access to many of its fresh and cheap cevicheria. Simple with minimal cooking yet so delicious and satisfying ranging from different varieties of fish to the more adventurous blood clams. The seafood is lightly cooked by the acidity in Leche de Tigre (Tigers Milk), the citrus marinade made from fresh lime juice, red onion, chilli and coriander. There are many variations of ceviche, for this dish, I have kept things simple and made the most traditional version of the dish with kingfish with the usual accompaniment of sweet potatoes and corn.
Difficulty: Easy
Time: 30min
Serves: 2
Ingredients
- 200g sashimi grade kingfish cut into 1cm cubes
- 1/4 large red onion thinly sliced
- 1 tbsp small habanero chilli thinly sliced
- 1/2 fresh corn on cob
- 1/2 small sweet potato
- juice of 1 lime
- salt
Decoration
- 1 large nasturtium leaf (optional)
- 1 bunch of coriander leaves
Method
1. Peel the sweet potato, thinly slice enough pieces to decorate the plate with (if you wish) and cut the rest into 1cm square cubes. Steam the sweet potato with the corn on stove for 15 minutes or until cooked through. Pull the corn kernels out from the cob once fully cooled. Set aside for later.
2. Make the ceviche by adding the fish, onion, chilli, lime and salt into a mixing bowl. Mix well, taste and adjust seasoning if required.
3. Assemble by placing the nasturtium leaf and sliced sweet potatoes on the plate. Top with ceviche mix, sprinkle with corn kernels, steamed sweet potatoes and coriander leaves. Enjoy while it's fresh!
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