CLASSIC PERUVIAN CEVICHE

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CLASSIC PERUVIAN CEVICHE image

Categories     Fish     Appetizer

Yield 4 servings

Number Of Ingredients 13

1 cup fresh Key lime juice (2 lbs fresh limes)
2/3 cup bottled clam juice
1/4 cup chopped celery
2 tbsp chopped red onion
1 1/2 tsp chopped peeled fresh ginger
1 garlic clove, peeled
1/2 cup or 2 oz plus 1 lb cubed mahi-mahi
6 tbsp chopped fresh cilantro, divided
2 tsp salt, divided
2 tsp minced red aji limo chile from jar (or minced seeded red jalapeno chiles)
1 cup matchstick-size strips red onion
6 oz red skinned sweet potato, peeled, cut crosswise into 1/2 inch thick rounds, boiled 5 minutes, drained, cooled
3/4 cup frozen corn kernels, thawed

Steps:

  • Combine first 6 ingredients, 1/2 cup cubed fish, 4 tbsp cilantro, and 1 1/2 tsp salt in blender; puree. Strain into large bowl, pressing on solids. Add remaining 1 lb cubed fish, 2 tbsp cilantro, 1/2 tsp salt, chile, and red onion strips to puree, stir to coat. Cover and chill ceviche 1/2 to 2 hours, stirring occasionally. Serve with potato and corn.

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