Ceviche del mercado

Straight from Lima, here is a ceviche recipe that you could taste in one of the small markets of the city.

Some of the ingredients (such as maize or aji) should be sourced from a Latin grocery store.

Very fresh, spicy, this dish will delight fish lovers, in addition to having many nutritional qualities. Indeed, antioxidants of lemon and coriander, are added lean protein fish.

Many thanks to Marcia for helping with the preparation!

Ingredients for 4 persons:

• 600 gr of fish fillet (turbot, sea bass, sea bream)
• 2 sweet potatoes
• 1 large red onion cut into julienne
• 2 peppers (one of three kinds: "limo", escabeche "or" rocoto ") cleaned, and cut into thin slices.
• juice of 8 limes (lime), about 200 ml of pressed juice
• 1/2 bunch of coriander
• 2 ears of coarse corn ("choclo")
• some lettuce leaves (for training)
• 3 cloves (for cooking with sweet potatoes)
• pink salt of the Himalayas and black pepper of the mill

Preparation

1. Steam (or water with 3 cloves) sweet potatoes with their skin. Let cool, and cut in three.
2. Cook the corn with water.
3. Squeeze the limes (lime) and filter the juice.
4. Cut the fish fillets into cubes about 1 cm apart in a salad bowl. Pass them under cold water, and put them in a large salad bowl.
5. Add the onions, chillies, pour the lemon juice, coriander previously cut, salt and pepper to your liking. Let marinate for 15 minutes.
6. Meanwhile, peel and slice sweet potatoes, shell corn.
7. For the dressing, place on the plates a leaf of lettuce, slices of sweet potatoes, corn kernels, ceviche and sprinkle with coriander.
8. Enjoy it immediately.

Notes:

It is important not to let your ceviche marinate more than 15 minutes.
Place the salad bowl in a container with ice cubes to keep the ceviche cool during preparation.

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Information

Gaston Acurio, one of the best known Peruvian chefs, explains that the quality of a ceviche depends on the extreme freshness of the fish. It is therefore raw fish (or shells and crustaceans) ultra-fresh. The fish is diced, bathed in lime juice, red pepper (one of three kinds: "limo", escabeche "or" rocoto "), coriander, red onions. accompanied by sweet potatoes, and coarse maize (choclo).