Peruvian ceviche

Peruvian ceviche

By
From
South American Grill
Serves
10-12
Photographer
Bonnie Savage

Peruvian ceviche differs from other variations of this dish, as it is only marinated or ‘cooked’ in citrus juice for a short period of time, about 30 minutes. You can even drink the ‘juice’, known as leche de tigre, afterwards if you so desire. You will need to use about 20 limes for this dish.

Ingredients

Quantity Ingredient
1kg skinless and boneless kingfish, rockling or other delicately flavoured fish fillets
2 cups lime juice
2 garlic cloves, finely chopped
2 long red chillies, seeded and finely chopped
1 teaspoon sea salt
2 sweet potatoes, peeled and cut into 1.5 cm thick rounds
1 red onion, thinly sliced
1/2 cup Toasted corn snack, without the seasoning
1 large handful coriander leaves, chopped
olive oil, for drizzling

Method

  1. Slice the fish thinly across the grain and then into 2.5 cm wide pieces. Place in a non-reactive bowl. Add the lime juice, garlic, chilli and salt and stir to combine. Gently push the fish down so it is submerged in the lime juice. Cover and refrigerate for 30 minutes.
  2. Meanwhile, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until just tender. Drain and set aside to cool.
  3. Soak the onion in cold water for 10 minutes — this will help to mellow the flavour — then drain well and stir through the fish mixture to combine.
  4. Transfer the fish and its marinating liquid to a serving bowl and sprinkle the cancha and coriander over the top. Season the sweet potato and drizzle with olive oil just before serving.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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