Ceviche de Pescado

Name: Ceviche de Pescado
Yield: Serves 6
Ingredients: 2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod); Salt; 1 cup fresh lime juice (about 12 limes); 1/2 teaspoon salt; 1 small clove garlic, chopped very fine; 1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji; 1 teaspoon chopped parsley; 1 teaspoon chopped cilantro; 1 medium onion, chopped fine (1/2 cup); 3 or 4 lettuce leaves; 4 ears of corn, cooked and cut into 2-inch pieces; 1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds; 1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft; A few strands of yuyo (a tangy seaweed, optional)

By Copeland Marks

August 20, 2004

Fish Salad Cooked in Lime Juice

Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below.

For a complete guide to Peruvian cuisine, click here.

The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish.

Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

Recipe information

Yield
Serves 6

Ingredients

pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)

Salt

cup fresh lime juice (about 12 limes)

/2 teaspoon salt

small clove garlic, chopped very fine

1 or 2

fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji

teaspoon chopped parsley

teaspoon chopped cilantro

medium onion, chopped fine (1/2 cup)

3 or 4

lettuce leaves

ears of corn, cooked and cut into 2-inch pieces

pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds

pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft

A few strands of yuyo (a tangy seaweed, optional)

Need to make a substitution?

Preparation

Step 1
1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
Step 2
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
Step 3
3. Just before serving, mix in the parsley, cilantro, and onion.
Step 4
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes