Ceviche (Peru)

Ceviche is a raw fish dish that is prepared with very fresh fish that is cured in citrus juices. In Peru, it is prepared with aji or other hot peppers, and is complemented with additional seasonings that may include red onion, cilantro, garlic and salt. Peruvian ceviche (ceviche peruano) is traditionally served with sweet potato, thick slices of corn on the cob on a bed of lettuce, and can sometimes be accompanied with plantains or avocado. The juice of the marinade is called leche de tigre (tiger’s milk) or leche de pantera. It is considered an aphrodisiac delicacy. It is totally acceptable to raise your plate with your hands and put it in your mouth to drink this liquid delicacy. And just like pickle juice is used in martinis in the United States, leche de tigre can be mixed with vodka or Pisco for a typical cocktail.

1½ lb white firm flesh fish, deboned (sole, sea bass, halibut or cod)
1 red onion, thinly sliced
8 limes, freshly juiced
3 cloves garlic, chopped
1 aji peppers, seeded and finely chopped (optional)
3 Tbsp. cilantro, finely chopped
sea salt

Sides:
2 sweet potatoes
2 ears corn
lettuce

Cut the fish into ½-inch pieces. In an earthenware or glass bowl, combine fish, chopped garlic, aji pepper, cilantro and lime juice. Season with salt. Cover with plastic wrap and refrigerate for at least 30 minutes.

Place the sliced red onion in a bowl of cold salted water.

Cook sweet potatoes in a large pot of cold salted water until they are soft, around 25 minutes. Peel them and cut 1" slices. Add corn to the boiling water and cook for about 8-10 minutes. Cut into 2" sections.

Place lettuce leave on plate. Add corn and sweet potato on the side.

Drain the fish and mix with the onions. Place fish mixture on lettuce. Add salt to taste.

Makes 4 servings.