Peruvian Ceviche: A seafood dish accompanied by Sweet Potato, Corn, and Lettuce trimmings
Serves 4
Ingredients:
1 lbs White Fish Filets (preferably Tilapia)
1 ½ Tablespoon of Salt
½ Teaspoon of Pepper
½ Teaspoon Ajinomoto (optional)
¾ lb. Limes (about 3-4)
1 Teaspoon Ginger (peeled and chopped finely)
1 Garlic Clove (peeled and chopped finely)
1 Tablespoon of Cilantro (chopped extremely finely-make sure to only use and cut leaves)
2 tablespoons of Celery (chopped finely)
1 Orange
¼ Teaspoon Cumin
1 Red Onion
2 Sweet Potatoes (optional)
1 Ear of Peruvian Corn (or any sweet corn)
4 leaves of Lettuce
Instructions:
- Squeeze juice out of all limes into a medium sized bowl. Strain juice twice and set aside.
- Wash fish fillets and cut into small cubes- length of each cube should be about half the length of your finger.
- Place all fish cubes in bowl of lime juice and make sure fish is completely covered by juice.
- Stir in ginger, celery, pepper, and ajinomoto.
- Cover bowl and let sit for approx. 45 minutes
As the fish “cooks”:
- Peel and cut red onion into thin, long slices. Rinse and then submerge into a bowl of water. Let sit.
- Squeeze orange juice into a small bowl.
*If adding sweet potato, place a pot on the stove and boil water. Peel sweet potatoes and boil for approx. 10-12 minutes. Cut sweet potato into round slices right before plating.
Once 45 minutes have passed:
- Mix in salt and add more for taste (if needed).
- Pour and stir in orange juice.
- Strain red onion and mix into a bowl along with cilantro.
Immediately before plating, stir Ceviche slowly, ensuring that all ingredients are evenly distributed.
Plate sweet potato and lettuce (make sure to rinse beforehand), and follow with placing Ceviche directly on top of lettuce leaf. Serve with corn and enjoy!