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+ servings
summer ceviche recipe

Peruvian Ceviche

The Starving Chef
While this ceviche recipe may not be 100% authentic to Peru, it is certainly packed with flavor.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, International
Cuisine Fish, International, Peru, Seafood
Servings 6

Ingredients
  

FOR CEVICHE:

  • 16 oz raw flounder or fluke filet chopped into pieces
  • 1 sweet potato
  • 1 habanero pepper finely diced
  • 2 fresno peppers
  • 1 shallot sliced
  • ½ cup sweet corn
  • ¼ cup fresh cilantro chopped
  • salt & pepper to taste

FOR LECHE DE TIGRE:

  • cup lime juice
  • cup lemon juice
  • 2 tablespoons garlic minced
  • 1 tablespoon fresh cilantro
  • ½ cup red onion chopped
  • 2 tablespoons clam juice
  • 4 ice cubes

Instructions
 

  • Bring a pot of water to a rapid boil. Boil the sweet potato until it is fork tender - about 15 minutes. Remove from the pot and let cool completely. Cut it in half lengthwise and use a melon baller to scoop out bite size pieces of sweet potato. Set aside and chill.
  • In a food processor, combine all the ingredients for the leche de tigre. Pulse until smooth then strain through a sieve over a small bowl. Reserve 2-3 tablespoons of the liquid. Cover and chill the pureed leche de tigre.
  • Cut the fish into bite size pieces. In a large bowl, stir in the sweet potato balls, corn, shallot, habanero and cilantro (or parsley). Pour the 2-3 tablespoons of reserved liquid plus half of the leche de tigre over the flounder mixture. Stir well to combine and let "cook" in the sauce for 5-8 minutes - until the fish is no longer opaque.
  • Use a slotted spoon to serve the ceviche. Garnish with the remaining leche de tigre and cilantro. Serve right away and enjoy!
Keyword citrus, fish
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