• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 4
    OK

    Cebiche Elegance

    Peru's capital, Lima, is a city of many cebiche restaurants. In the summer, you can find all types of seafood, marinated with limejuice, salt and a variety of ingredients for a bowl of super fresh flavors.

    In this case we’ve chosen to make a classic cebiche with one of New York's most favored fish: the Fluke (in Peru we have a similar fish called the Enguado). Its translucence and tenderness make it a wonderful vehicle for the refreshing and simple flavors of limejuice, cilantro, red onion and aji.

    Victoriano López, Peruvian culinary master Gastón Acurio’s most trusted partner in the kitchen for over 15 years, serves as Executive Chef at La Mar NYC.

     


    Ingredients
    2
    cloves
    garlic, smashed
    1
    cup
    fresh lime juice – about 10-15 limes (buy the softest, juiciest one available)
    1/2
    piece
    habenero
    4
    pieces
    ice cubes
    1/4
    pound
    fluke scrap
    1
    cup
    cilantro leaves
    1/2
    cup
    red onion, chopped
    1
    teaspoon
    salt, to taste
    1 1/2
    pounds
    sushi grade fluke, cut into 1/2 inch cubes
    1/4
    cup
    fresh lime juice, about 4 limes
    4
    ounces
    red onion, sliced very thin
    1
    habenero chili, cut in half
    1/2
    teaspoon
    cilantro leaves
    1
    cup
    choclo, cooked Peruvian corn kernels
    2
    pounds
    sweet potato, roasted at 375 until soft, peeled and cut into chunks
    1
    cup
    leche de tigre
    1
    teaspoon
    salt, to taste
    Directions
    For Leche de tigre: Combine the following ingredients in a blender and puree until smooth: 1 cup fresh lime juice, cloves, 1/2 piece habanero, ice cubes, fluke scrap, 1 cup cilantro leaves, 1/2 cup red onion, and salt. Strain mixture through a fine-mesh sieve and season to taste with salt. Set aside.
    For Cebiche: Rub the bottom of a large bowl with the cut sides of the remaining habenero; slice the habanero and reserve for garnishing later. Add the cubed fish, a healthy pinch of salt and 1/4 cup of lime juice to the bowl and mix together. Add 2 ounces of the sliced red onion, leche de tigre and sliced habanero, itself. Mix well and check for seasoning – you may want to add more salt.
    Serve the ceviche with the cut sweet potato and choclo in a large bowl or several small plates. Drizzle any extra leche de tigre over the fish and garnish with cilantro leaves.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Healthy

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