Prep. Time: 15 minutes
Cook Time: 45 minutes
1 Sweet potato; peeled and halved, lengthwise
1 ear Corn; husked
1 c. Lime juice
2 cloves Garlic; smashed
2 tbsp. Fresh cilantro; minced
1 Red jalapeno; seeded and halved
8 Ice Cubes
1 Red onion; 1/2 chopped and 1/2 thinly sliced
1/2 tsp. Fresh ground pepper
1 lb. White fish (tilapia, flounder, sole); cubed
Ceviche is traditionally a dish of fresh fish cured in citrus juices and chili pepper. It originated in the coastal regions of what is now Peru, and you can find it in many South and Central American countries. The fish should be very fresh, because it is not cooked with heat, but rather cured by the acid in the citrus juices. In fact, most cevicherias in Peru close after lunchtime, because locals believe the fish is not fresh enough later in the day.
1. With a steamer pot, steam the sweet potato halves for 15 minutes (until fork tender, but not falling apart). Keep the water boiling and add more if necessary.
2. While the sweet potato is cooling, steam the ear of corn for 10 minutes.
3. In a food processor or blender, puree the lime juice, garlic, 1 tablespoon of cilantro, half the jalapeno, fresh ground pepper, and 4 ice cubes.
4. Add the onion and pulse until onion is finely chopped.
5. Strain the pureed mixture in a fine mesh sieve. Season with salt and pepper to taste and set aside.
6. Rub the inside of a glass or porcelain bowl with half of the jalapeno; discard the pepper. [Note: Do not use a metal bowl as some metals react to the lime juice and may make your ceviche taste metallic.]
7. Add the fish to the bowl, along with the remaining 4 ice cubes. Add the lime juice mixture and stir. Cover the dish and refrigerate.
8. Let the fish mixture set until the fish has turned white (instead of translucent); approximately 15 minutes for non-sushi grade fish. Any sushi grade fish can be eaten raw, so the cook time is not as important.
9. Julienne (cut into matchsticks) the steamed sweet potato and cut the corn off of the ear. Toss the corn, sweet potato, sliced onion and cilantro with the fish. Alternatively, cut the sweet potato into spears and garnish fish with sweet potato, corn, cilantro and sliced onions.
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