Peruvian Ceviche from Latin Bites Kitchen

Name: Peruvian Ceviche from Latin Bites Kitchen
Cuisine: American, Latin American
Ingredients: 1 peeled sweet potato, cut in thick slices; 1 cup Peruvian corn kernels (or fresh corn); 1 tsp sugar, to taste; 1½ pounds flounder fillet (or any fresh white fish), cut in ½-inch cubes; 3 teaspoons salt; 1 teaspoon pepper; Chopped fresh cilantro leaves, to taste; ½ Peruvian aji limo chile pepper (or habanero pepper), seeded and finely diced; 2 limes; 1 small red onion, fine julienne sliced; ½ cup diced white onion; ¼ cup diced white fish; 1 ounce garlic cloves (about 3 cloves); 2 tablespoons chopped celery; 1 tablespoon peeled minced ginger root; 1½ cups freshly squeezed lime juice; 1 cup fish broth; Salt and pepper to taste

4 steps

Ceviche and tiradito — raw seafood marinated in lime — can be found in abundance in Houston. But it is the Peruvian ceviche at Latin Bites Kitchen that remains one of the best examples of fresh cubed fish “cooked” in a zippy bath known as leche de tigre (tiger’s milk).

Updated at: Wed, 27 Mar 2024 11:25:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories265.3 kcal (13%)

Total Fat4.2 g (6%)

Carbs33.5 g (13%)

Sugars8.9 g (10%)

Protein26.7 g (53%)

Sodium2660.3 mg (133%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1sweet potato

peeled, cut in thick slices

1 cupcorn kernels

Peruvian, or fresh corn

1 tspsugar

to taste

1.5 poundsflounder fillet

or any fresh white fish, cut in 1/2-inch cubes

3 teaspoonssalt

1 teaspoonpepper

fresh cilantro leaves

Chopped, to taste

0.5aji limo chile pepper

Peruvian, or habanero pepper, seeded and finely diced

2limes

1red onion

small, fine julienne sliced

1 ouncegarlic cloves

2 tablespoonscelery

chopped

1 tablespoonginger root

peeled, minced

1 ½ cupslime juice

1 cupfish broth

Instructions

Step 1

Purée all leche de tigre ingredients (from white onion down) in a blender until smooth. Set aside and chill in refrigerator.

Step 2

For the ceviche, boil sweet potatoes in water with sugar to taste until soft. Set aside and chill in the refrigerator. Boil corn in water with sugar to taste. Strain and chill in refrigerator (a few drops of lime will prevent corn from turning dark).

Step 3

In a cold stainless-steel bowl, mix fish with salt, pepper, cilantro and chile pepper. Mix well so ingredients penetrate the fish. Squeeze the juice of 2 limes into the fish, then add 2 cups leche de tigre. Let flavors come together for 2 minutes. Add julienned onions. Toss gently to mix.

Step 4

Serve fish garnished with corn and sweet potato slices. Garnish with more onions on top of fish and/or cilantro leaves

View on houstonchronicle.com

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