Peruvian Ceviche? Fast, fresh and fabulous fish dish.

Nov 13, 2014

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Chef Gaston Acurio, owner of La Mar, a lively, crazy popular ceviche restaurant in Lima shares his ceviche recipe here. La Mar has spawned outposts in San Francisco and New York and the menu reads as a kind of encyclopedia of the citrusy cured seafood, with dozens of iterations of this national dish. One taste of the tangy, salty, pepper-spiked stuff and it’s easy to see why this quickly prepared dish of acid-kissed fish is so enduring.

“There are two thousand cevicherias in Lima,” Acurio stated. “But we want to show the world what a true Peruvian ceviche is.” The beauty is in the balance: not too sour, not too salty. “Never squeeze the limes completely: The pith will lend a bitterness. And never let the ceviche marinate for more than two minutes.” The other requirements? “The best-quality ingredients, generosity, and intensity.”


2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro leaves
1/2 ají limo or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
1/2 cup bottled clam juice (optional)
Kosher salt

1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1/2 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
Kosher salt
Cilantro leaves

Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.

Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.

Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).

Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

5 servings, 1 contains: Calories (kcal) 160 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 45 Carbohydrates (g) 18 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 19 Sodium (mg) 380

Courtesy of Bon Appetit

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