Peru - Ceviche
I contemplated not posting this recipe at all. The flavor was fine, but making a raw fish plate at home…? You’re setting yourself up for potential emergency trips to the bathroom.
I am always weary of making anything closely related to raw fish in the comfort of my own home. You NEVER know about the quality of the fish from your local supermarket or fish counter. You just never know. Luckily, there were no REAL issues of the bf and I fighting over the restroom, but we definitely took some Tums.
If you’re in the craving for raw fish, might I suggest you leave it to the experts? Whether that be going to Peru, or a sushi restaurant for sashimi. I’d like to think using the juice of fifteen plus limes kept us safe, but you just never know. Justin and I both agreed we’re probably not going to be making this dish again. It just isn’t worth the risk. The flavors of the ceviche though were decent. I could see myself using this as a marinade for something else, like chicken. Or maybe marinating fish with this, and then grilling. Yum.
1 1/2 lbs white fish (I used Mahi Mahi)
Salt and pepper (to taste)
3 garlic cloves (minced)
1 celery stalk (diced)
1-2 tbsp cilantro (finely chopped)
1 red onion (thinly sliced)
Juice of 15 limes
1-inch piece ginger (roughly chopped)
1 habanero pepper (roughly chopped)
2 tbsp evaporated milk
Sweet potato (sliced)
Cut the fish into small pieces. I thought I cut mine small enough, but cut them smaller, about the size of quarters. You also want thinner pieces, not big chunks. Place the fish in a mixing bowl and cover with salted water for at least 15 minutes. Drain the fish and season with salt and pepper, garlic, half of the diced celery, and half of the cilantro.
In another mixing bowl, place the thinly sliced red onions and cover with water. Set aside until the ceviche is done.
Prep the sides. I sliced the sweet potato and boiled it until cooked through. I sautéed the corn in a pan, and rinsed lettuce leaves.
Leche de Tigre
In a blender, add the lime juice, 2 tablespoons (about 3 pieces) of the fish, ginger, the other half of celery, habanero pepper, the other half of the cilantro, and salt and pepper. Add this blend to the fish and give it a proper mix. Let it sit for about 15 minutes. Now add the evaporated milk and give it one more good stir.
Plate the ceviche with garnishes and top with the red onions.
Recipe adapted from Bits of Umami.