recipe

Ceviche Peru-Puerto

Clos-up on a plate of ceviche served at a restaurant - food and drinks cocnepts
Serves 6

What you’ll need:

  • 1 1/4 pound boneless, skinless white fish fillets (red snapper,flounder, or sole), cut into 1-inch pieces
  • 1 Large sweet potato, peeled and cut into 1-inch cubes
  • 1/2 red onion, thinly sliced
  • 3 aji dulce chilies, ribs and seeds removed and thinly sliced
  • 1 garlic clove
  • 1/4 cup fresh lime juice
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly chopped cilantro
  • 1 tablespoon finely chopped culantro
  • 2 cups fresh corn kernels, cut from the cob
  • Fresh ground pepper

Instructions:

Rinse the fish in cold water, then dry with paper towels.

Set a steamer basket over a saucepan of simmering water, making sure the bottom of the basket doesn’t touch the water. Add sweet potatoes and steam for 7 minutes, or until tender. Run the sweet potatoes under water, then drain and set aside. 

Combine the red onion, chilies,garlic, lime juice, lemon juice, salt, cilantro, and culantro and mix well.  Add the fish and gently toss to incorporate. Let marinate for 10 minutes. 

Add the sweet potatoes and raw corn and toss again. Taste and season with more salt if needed and some pepper. Let chill at least 1 hour in the fridge, then serve. 

Note: Fish for ceviche should always be fresh, not frozen

Recipe adapted from Coconuts and Collards: Recipes and stories from  Puerto Rico to the Deep South by Von Diaz. University Press of Florida(2018)

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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