Peru’s national dish, ceviche is raw fish “cooked” in a sour, spicy marinade called leche de tigre. Red onions add pungency, while steamed corn and sweet potato add an addicting starchy counterpoint to the ultra fresh fish.
Fit a steamer basket into a large pot. Add 1 inch water and bring to a boil. Add the sweet potato, then lower the heat to a simmer, cover and cook until tender, 20 to 30 minutes. Transfer to a plate to cool.
If needed, add more water to the pot and return to a boil. Add the corn and steam until tender but still crisp, 2 to 3 minutes. Transfer to a plate to cool.
Cut the potato into large chunks and the corn into quarters.
In a large bowl, toss the fish with the aji, cilantro, garlic and salt. Add the leche de tigre.
Stir the lemon juice into the ceviche along with about half the red onion. Taste, and adjust seasoning if necessary.
Reserve enough of the remaining onion for garnish, then divide the rest among 4 bowls. Divide the ceviche evenly over the onion, then the sweet potato and corn. Garnish with the onion and cilantro. Serve immediately.
1 small sweet potato, peeled 1 ear choclo or corn
1 lb. fluke, flounder or sole, cut into ½-inch cubes
1 aji limo or aji amarillo, minced
Large handful fresh cilantro, chopped
2 cloves garlic, minced
Kosher salt, to taste
Juice of 4 lemons
1 cup leche de tigre (recipe here) 1 red onion, thinly sliced
This article appears in July 2018.