Ceviche Tradicional con Leche de Tigre (Peruvian Ceviche with Leche de Tigre)

Makes 4 portions

Choclo is large-kernel corn, typically available frozen at grocery stores or specialty markets, that can be treated just like every day sweet corn kernels. Cancha is similarly large-kernel corn that is fried and crunchy, like an American-style corn nut.

Ingredients

Garnish

  • 1 lb whole sweet potato, skin on
  • 6 oz frozen choclo
  • 5 oz cancha
  • 1/4 cup cilantro leaves
  • 2 lb flounder, sea bass, tilapa, or other white fleshed fish (freshest possible), plus more as needed for leche de tigre (see note)
  • Sea salt, to taste
  • 2 ají limo or habañero chiles, seeds and veins removed, julienned
  • 1 cup red onion, halved, thinly sliced, rinsed in cold water
  • 1 cup freshly squeezed lime juice, strained
  • Kosher salt, to taste
  • Sugar, to taste

Leche de Tigre

  • One 1-inch piece ginger, peeled and thinly sliced
  • 2 cloves garlic, finely diced
  • 2 stalks celery, peeled, finely diced
  • 3 cups fresh-squeezed lime juice
  • 1 cup thinly sliced red onion, rinsed in cold water
  • 2 tablespoons dried bonito fish flakes
  • 2 habañero chiles, seeds and veins removed, roughly chopped
  • 4 cilantro stems, roughly chopped
  • 1 tablespoon sea salt
  • Pinch finely ground white pepper

Directions

  1. To prepare the garnish, place the sweet potatoes in a saucepan and cover with salted water. Bring to a boil over moderate heat, and cook until soft, about 40 minutes. Place the sweet potatoes in an ice bath and immediately remove the skin. Remove from the ice bath and refrigerate before slicing into 1/4-inch slices.
  2. Meanwhile, fill a small saucepan with water and bring it to a boil over moderate heat. Blanch the choclo for 30 seconds. Strain and set aside to cool at room temperature.
  3. To prepare the ceviche, remove any discolored flesh, skin, and bones from the fish. Reserve any trim for the leche de tigre. Cutting with the grain of the fish, dice into 1/2-inch pieces.
  4. Place the fish in a bowl and season generously with salt. Toss the fish with the salt for several minutes to release the natural juices from the fish. Add the onion and the chiles and continue tossing for 10 minutes to marinate the flavors. Set the ceviche over an ice bath to maintain freshness and refrigerate.
  5. In a separate bowl, combine the lime juice, sugar, and salt. Place the mixture over an ice bath and set aside.
  6. In a non-reactive bowl, prepare the leche de tigre by combining the ginger, garlic, celery, lime juice, onion, bonito flakes, chiles, cilantro, salt, and pepper. Add the reserved fish trim and toss to combine. Place the mixture over an ice bath to chill.
  7. To serve, pour the seasoned lime juice over the ceviche and toss until well coated. Strain the leche de tigre over the ceviche. Transfer the ceviche to a serving platter and serve with slices of sweet potato, choclo, and sprinkle with cancha. Garnish with cilantro.

Chef’s Note: The leche de tigre uses trim from the fish as a flavoring ingredient. You’ll want about 4 oz worth of trim, so if the fish you are using does not require much trimming, purchase an additional 4 oz for use in the sauce. Your fishmonger may be able to give you trim at a discounted price (or, for free!).

CIA FOODIES

Ceviche Tradicional con Leche de Tigre (Peruvian Ceviche with Leche de Tigre)

Ceviche Tradicional con Leche de Tigre (Peruvian Ceviche with Leche de Tigre)
Makes 4 portions Choclo is large-kernel corn, typically available frozen at grocery stores or specialty markets, that can be treated just like every day sweet corn kernels. Cancha is similarly large-kernel corn that is fried and crunchy, like an American-style corn nut.

Ingredients

Garnish
  • 1 lb whole sweet potato, skin on
  • 6 oz frozen choclo
  • 5 oz cancha
  • 1/4 cup cilantro leaves
  • 2 lb flounder, sea bass, tilapa, or other white fleshed fish (freshest possible), plus more as needed for leche de tigre (see note)
  • Sea salt, to taste
  • 2 ají limo or habañero chiles, seeds and veins removed, julienned
  • 1 cup red onion, halved, thinly sliced, rinsed in cold water
  • 1 cup freshly squeezed lime juice, strained
  • Kosher salt, to taste
  • Sugar, to taste
Leche de Tigre
  • One 1-inch piece ginger, peeled and thinly sliced
  • 2 cloves garlic, finely diced
  • 2 stalks celery, peeled, finely diced
  • 3 cups fresh-squeezed lime juice
  • 1 cup thinly sliced red onion, rinsed in cold water
  • 2 tablespoons dried bonito fish flakes
  • 2 habañero chiles, seeds and veins removed, roughly chopped
  • 4 cilantro stems, roughly chopped
  • 1 tablespoon sea salt
  • Pinch finely ground white pepper

Directions

  1. To prepare the garnish, place the sweet potatoes in a saucepan and cover with salted water. Bring to a boil over moderate heat, and cook until soft, about 40 minutes. Place the sweet potatoes in an ice bath and immediately remove the skin. Remove from the ice bath and refrigerate before slicing into 1/4-inch slices.
  2. Meanwhile, fill a small saucepan with water and bring it to a boil over moderate heat. Blanch the choclo for 30 seconds. Strain and set aside to cool at room temperature.
  3. To prepare the ceviche, remove any discolored flesh, skin, and bones from the fish. Reserve any trim for the leche de tigre. Cutting with the grain of the fish, dice into 1/2-inch pieces.
  4. Place the fish in a bowl and season generously with salt. Toss the fish with the salt for several minutes to release the natural juices from the fish. Add the onion and the chiles and continue tossing for 10 minutes to marinate the flavors. Set the ceviche over an ice bath to maintain freshness and refrigerate.
  5. In a separate bowl, combine the lime juice, sugar, and salt. Place the mixture over an ice bath and set aside.
  6. In a non-reactive bowl, prepare the leche de tigre by combining the ginger, garlic, celery, lime juice, onion, bonito flakes, chiles, cilantro, salt, and pepper. Add the reserved fish trim and toss to combine. Place the mixture over an ice bath to chill.
  7. To serve, pour the seasoned lime juice over the ceviche and toss until well coated. Strain the leche de tigre over the ceviche. Transfer the ceviche to a serving platter and serve with slices of sweet potato, choclo, and sprinkle with cancha. Garnish with cilantro.
Chef’s Note: The leche de tigre uses trim from the fish as a flavoring ingredient. You’ll want about 4 oz worth of trim, so if the fish you are using does not require much trimming, purchase an additional 4 oz for use in the sauce. Your fishmonger may be able to give you trim at a discounted price (or, for free!).

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