Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to “cook” the fish.
- 1 1/2 lbs fresh halibut or Ling Cod
- 1 red onion, finely diced
- 1/2 aji Amarillo, finely diced
- or 1 tablespoon aji Amarillo paste
- 5 ice cubes
- 1 cup fresh lime juice
- 1 tablespoon iced water
- 1/2 bunch cilantro finely chopped
- 1 jalapeño deseeded and finely diced
- 2 sweet potatoes
- 2 corn on the cob
- 4 leaves of Bibb lettuce
- Sugar and salt to taste
- Boil sweet potato until just cooked through. Cool. Peel and slice into thick slices.
- Boil corn on the cob and cut into large chunks
- Cut Halibut or Pacific Ling Cod into bite sized chunks.
- In stainless steel or glass bowl, combine fish and onions. Wash under running water. Drain.
- Season with salt and aji Amarillo, cilantro and jalapeños
- Add icecubes,lime juice and iced water. Let rest for around 10 minutes.
- Add salt and a bit of sugar to taste so it’s not too sour.
- Discard icecubes and sprinkle with cilantro leaves.
- Place ceviche in centre of plate. On one side of each plate, place 2 slices of sweet potato and two pieces of corn. Serve with Bibb Lettuce.
Recipe by Executive Chef Shelome Bouvette at Chicha @chicharestaurant