Ceviche is Peru’s national dish and according to some it’s the birthplace of this famous dish. All across Latin America, you can find ceviche but the best I’ve ever had is in Peru, specifically its capital city, Lima. Other than ceviche, Peru offers some of the BEST food I’ve ever tried. The ancient Inca and Spanish colonials heavily influenced the ingredients and cooking methods. After World War 2, there was with an influx of Chinese and Japanese immigrants, who have also influenced modern day Peruvian fare.
For the ceviche, ensure you buy high quality fresh seafood- don’t skimp out. The raw fish is cooked by the acidity of the “leche de tigre” which is a lime based sauce. This will keep in your fridge for 2 – 3 days but it is so delicious it probably won’t last that long.
RECIPE + INGREDIENTS
Serves 4 – 6
- 1 pound halibut, fluke or flounder, cut into ½ inch cubes
For leche de tigre:
- 2 garlic cloves
- 2/3 cup fresh lime juice
- 3 tablespoon cilantro
- 1 ½ large jalapeno
- ½ red onion
- ½ bottle clam juice
- 1 ½ tsp salt
- ½ cup cassava chips
- 1 small sweet potato (Caribbean or regular)
- 1 tsp avocado oil
- ½ lime
- Black pepper and salt to taste
- ¼ cup Corn nuts
- ½ avocado, sliced lengthwise
- ¼ small red onion, sliced lengthwise
- Cilantro for garnish
The sweet potato chips are optional. I made extra as a healthy snack option.
- Cut sweet potato slices and place on a baking sheet. Spray avocado oil and sprinkle with black pepper and salt. Squeeze half a lime. Bake at 425 degrees for 12 minutes. Halfway through cooking flip potato slices.
- Blend garlic, 1 tbsp. cilantro, 1 jalapeno, lime juice and salt in a blender until smooth. Place in a glass bowl. Place cubed fish in the leche de tigre. Chop the remaining cilantro, dice the red onion and ½ jalapeno. Place in bowl and stir. Cover the bowl and place in the fridge for 2 – 5 minutes while you prepare your toppings.
- After 2-5 minutes, place your ceviche, add your toppings and enjoy!