CEVICHE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb White Fish, cut into bite size pieces
1 quart Water, chilled
1 Red Onion, sliced thinly lengthwise
1 Aji Amarillo, seeded and diced
1 clove Garlic, minced
¼ cup Lime Juice, fresh
¼ cup Lemon Juice, fresh
2 tsp Cilantro, finely chopped
1 Sweet Potato, cut into slices
Lettuce leaves for serving
Corn kernals, toasted, large
1 tbsp oil
Salt and Pepper to taste
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Directions: |
Directions:Serves: 4
Prep time: 15 minutes
Cooktime: 30 minutes
1- Place water into a pot on the stove to boil. Add the sweet potato and cook until fork tender.
2- Place fish in a glass(non-reactive bowl), add 3 cups of chilled water to the fish and rinse gently. drain water.
3- Add onions to soak in the remaining 1 cup of chilled water and set aside.
4- Place aji, garlic and a pinch of salt in a mortar and pestle. grind to make paste.
5- Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper and cilantro. Let marinade for at least 10 minutes.
6- Meanwhile toast the corn kernels on the stove in a tbsp of oil. They will pop slightly when they are toasted. Place on a paper towel to remove excess oil, add salt to taste.
7- Place the lettuce leaves on a platter, top with the ceviche. Reserve the marinade, add the onion slices and serve with the sweet potato and corn kernels.
8- Serve the marinade in a shot glass along with the ceviche, in Peru it's called leche de tigre. |
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