Serves: 2 • Time: 30 minutes, plus 1 hour cooling
One can hardly talk about Peruvian cuisine without mentioning ceviche, a raw fish preparation cured in citrus juice or vinegar. Don’t skimp on the salt! It’s essential to deepening the flavor of the dish.
Ingredients
- ⅓ cup lime juice
- ¼ cup fish stock
- ¼ small onion
- 1 garlic clove
- 1 tsp. ginger
- 1 Tbsp. chopped cilantro, plus 1 tsp. cilantro stems
- 1 ice cube
- Laurie & Pujalt pink Andean salt
- ¼ cup Doña Isabel yellow pepper paste
- 1 small sweet potato
- 4 oz. flounder, thinly sliced
- 2 Tbsp. diced red onion
- 1 Tbsp. habanero pepper, seeded and diced
- 1 Tbsp. CusCorn giant corn, for garnish
Directions
- Preheat the oven to 350°F.
- In a blender, mix the lime juice, fish stock, onion, garlic clove, ginger, cilantro stems, ice cube, and salt in a blender until smooth and homogenous. Strain through a fine mesh sieve into a mixing bowl. Whisk in the yellow pepper paste and refrigerate until ready to use.
- Wrap the sweet potato poked with a fork in aluminum foil. Bake until tender, about 1 hour. Allow to cool, then dice.
- In a non-reactive glass bowl, combine the flounder, red onion, 1 tablespoon remaining cilantro, and habanero pepper. Add ¼ cup of the yellow pepper mixture and toss to combine, then season with salt. To serve, garnish with the diced sweet potato and giant corn.
