Recipe

Peruvian Fish Ceviche Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months ago This Peruvian Fish Ceviche is part of a Peruvian menu that Santos Loo prepared on Bobby Flay's 'Boy Meets Grill." Loo is a Peruvian native and a Food Network Senior Food Stylist. This whole menu is delicious and so flavorful and I will post each component separately. Enjoy.... More Prep:25m Cook:10m Servings:4	Lunasea
	fish redonion ajiamarillo garlic limejuice lemonjuice cilantro corn sweetpotato japaneseseaweed butterlettuce

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Fans

gingerlea

trigger

gustavo_to

kimmer

luisascate

Ingredients

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice

1 quart water, boiled and chilled

1 red onion, cut in 1/2 lengthwise and sliced thin

1 aji amarillo, rib and seeds removed, diced (a Peruvian hot pepper with a distinctive, fruity flavor)

1 clove garlic

Salt and pepper

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

2 teaspoons finely chopped cilantro leaves

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2 ears corn, cut in 1/2

1 sweet potato, sliced 1/4-inch thick

2 tablespoons canola oil

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1 head butter lettuce

Japanese seaweed, for garnish (optional)

Directions

Have grill pre-greased and preheated to medium-high. (Could do this on the stovetop in a grill pan.)

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Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.

Add onions to remaining chilled water and let soak.

Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.

Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.

****

Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.

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When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

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Comments

greekgirrrl 1 year, 9 months ago said:
Wonderful.. This is definitely saved.. You have great recipes.. I enjoy sharing with you...:0)

berry 1 year, 9 months ago said:
Oh! I love peruvian ceviche... one of my favorites .... mmmm, thaks for share it.

grandmommy 1 year, 9 months ago said:
This looks and sounds so good. It has many of my favorite flavors. If I would spend less time reading everyone else's posts I would have time to add more recipes of my own. With recipes like this it makes it hard.

kimmer 1 year, 9 months ago said:
I love this too. This is wonderful!

gingerlea 1 year, 9 months ago said:
While living in Chile and Panama we ate anything that was ceviche. I have a shrimp one posted. My guy friends would spear fish and I cleaned the fish. Then mamacita would fix. Then we would have a big PARTY!!!!!!!!!!!

trigger 1 year, 5 months ago said:
Saved and printed this is a great summer meal.
Your Peruvian Fish Ceviche is the top of the line.
Michael

lunasea 1 year, 3 months ago said:
RE: Aji Amarillo pepper (also called Aji Escabeche) substitution question: Hmmm, they do have a unique fruity taste, with berry overtones and citrus aromas - and as such, they don't really have a true substitute. You certainly could use red Serranos (or green) for a milder heat or red Thai chiles for a bigger heat. If you're willing to go to a higher heat level, you'd get closer to aja amarillo with a habanero, since it has a different fruity tone...but it is kind of similar.

You know, I love using fresh chiles, too - but I have had some luck with buying dried aji amarillos, and there are commercial brands of aji amarillo powder (aji mirasol) as well that work well in a pinch. If you can find the aji amarillos in any of their forms, that is ideal. I know I can find the dried whole peppers and the powder from a local Mexican grocer - and sometimes I find the fresh there as well. There are also some online grocers that sell all versions.

Have a great weekend..... :)

Vickie

luisascatering 10 months, 3 weeks ago said:
This looks so light and delicious. I love that sweet potato is used. Added to 3 groups, first 2 of which are mine: Gourmet Grill, Latin Cooking and Peruvian Food :-)

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