Ceviche The Essential Peruvian Fish Dish Food

PERUVIAN FISH CEVICHE

Peruvian Fish Ceviche image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

Steps:

Have grill pre-greased and preheated to medium-high.
Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

PERUVIAN FISH AND SHRIMP CEVICHE

Peruvian Fish and Shrimp Ceviche image

Provided by Food Network

Categories appetizer

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 12

Ingredients

1 pound medium shrimp (16/20 per pound), peeled and cleaned
2 pounds meaty white fish, like sea bass, boned, and cut into large dice
1 red onion, minced
1 piece ginger, peeled, minced
1 clove garlic, minced
1/4 habanero or Scotch bonnet, minced (no seeds or ribs)
1 celery rib, minced
Salt and black pepper
5 lemons, juiced
5 limes, juiced
1 bunch cilantro, chopped
2 ears of corn, grill with husk on

Steps:

Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.
Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass.

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