Saucepan@saucepan · Shared this recipeFollowPeruvian · lunchPeruvian CevicheA classic Peruvian ceviche with fresh white fish, a flavorful leche de tigre marinade, sweet potatoes, red onions, and cancha.total1 hr 30 minprep15 minservings2Original recipe on delish.comKeep this recipeAdd a copy of Peruvian Ceviche to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings1 large stalk celery, coarsely chopped0.5 cup chopped white onion1.5 tsp kosher salt, plus more1.5 tsp peeled grated ginger0.25 tsp grated garlic1 thick white fish fillet, such as flounder, red snapper, fluke, black drum, and/or red fish, bloodline removed, 1 1/2 oz. flesh reserved for marinade2 oz fresh lime juice1 small Japanese sweet potato or small sweet potato, peeled, sliced 1/4" thickExtra-virgin olive oil, for drizzling0.5 cup red onion, thinly sliced1.5 tsp finely chopped cilantro leaves with tender stems, patted dry1 aji limo chile, seeds removed, finely choppedKosher saltCancha, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a blender, blend celery, white onion, salt, ginger, garlic, 1 1/2 oz. fish flesh, 1 cup ice, and 3/4 cup water until mostly smooth. Transfer to a large bowl or pitcher. Add lime juice; season with salt, if needed. Refrigerate until chilled, about 1 hour. Strain through a fine-mesh sieve into a medium bowl; discard solids.2Step 2: Meanwhile, heat broiler to high. On a sheet pan, arrange potatoes in a single layer. Drizzle with oil, season with a pinch of salt, and toss to combine. Broil, watching closely, until fork-tender, 5 to 8 minutes. Let cool, then cut into quarters.3Step 3: Rinse red onion in a strainer under running water about 1 minute. Taste one slice. If onion still has a strong bite, continue to rinse until onion tastes sweet.4Step 4: Fill a large bowl with ice. Cut remaining fish into cubes or sashimi-like cuts. Place in prepared ice bowl, season with a pinch of salt, and mix with a spoon. Add red onion, potatoes, cilantro, and chile and toss to combine. Drizzle with 1 cup leche de tigre and toss again to combine.5Step 5: Arrange ceviche on chilled plate. Pour remaining leche de tigre over. Garnish with cancha.getsaucepan.com/r/e219e630-7769-407a-8b68-4db6a803ac8d · Original: https://www.delish.com/cooking/a43966028/peruvian-ceviche-recipe/
