Peruvian Ceviche
Peruvian Ceviche
Ingredients
- 1/2 cup (125 ml) lime juice
- 1 tbsp cilantro stems, chopped
- 1/2 tsp salt
- 1 garlic clove, cut in half
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, sliced
- 1/2 cup (75 g) sweet potato, peeled and diced
- 7 oz (200 g) skinless halibut fillet, diced
- 1/2 cup (75 g) mango, peeled and diced
- 2 tbsp salted corn nuts (see note)
- 1 small shallot, sliced into thin rounds and soaked in cold water for 15 minutes
- 1 small Fresno chili pepper, seeded and finely diced
- Cilantro leaves, to taste
- Fleur de sel, to taste
- Olive oil, to taste
Instructions
- In a small pot, bring all of the ingredients to a boil. Remove from the heat. Cover and let infuse for 15 minutes. Let cool to room temperature, then chill in the refrigerator for 1 hour or until very cold. Strain the marinade through a sieve into a small bowl.
- Place a serving platter in the refrigerator for 1 hour.
Peruvian Ceviche