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Tuesday, May 15, 2012

Ceviche A peruvian recipe


RECIPES & MENUS | Recipes

Peruvian Ceviche

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.
4–6 SERVINGS
MAY 2012
Peruvian Ceviche

INGREDIENTS

Leche de Tigre

  • 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

Ceviche

  • 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
  • INGREDIENT INFO:

    Ají limo chiles are sold at Latin markets; look for habanero chiles at some supermarkets and at Latin markets.

PREPARATION

Leche de Tigre

  • 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.

Ceviche

  • 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


Read Morehttp://www.bonappetit.com/recipes/2012/05/peruvian-ceviche#ixzz1uzh6RQcs


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