PERUVIAN CEVICHE

Peruvian Ceviche


BY GASTON ACURIO BON APPÉTIT MAY 2012
Yield

Makes 4 to 6 servings

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
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 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2" 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
For 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.
For ceviche:
Pour water into a large pot fitted with a steamer basket to a depth of 1"; 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"; 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.