Classic Ceviche Food

CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH

Steps:

• Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
• Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
• This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
• While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
• Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
• Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
• Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
• Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.

CEVICHE CLáSICO (CLASSIC CEVICHE)

Steps:

• Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
• Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
• Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.

CEVICHE CLASSICO

Steps:

• Umami Bomb: Dice onion and celery (pieces should be roughly the same size); set aside in a bowl. Slice the outer flesh from a habanero pepper and discard the stem and seeds. Dice the habanero, add to the bowl, and wash hands thoroughly (to avoid burning eyes and face). Peel and thinly slice garlic, and add to the bowl. Peel ginger, roughly chop, and add to the bowl. Add salt and stir to combine. Cover with plastic wrap and let rest at room temperature, 30 minutes.
• Add the vegetables and their liquid to a blender. Purée until smooth, adding water a few tablespoons at a time as necessary to help blend. Pour the Umami Bomb into a bowl and set aside.
• Ceviche and Leche de Tigre: Remove the skin and bloodline (dark flesh) from the fish and discard. Cut fish into ¾-inch cubes and place in a medium bowl. Add salt and stir to coat. Roll limes against the counter to release juice inside; slice 2 limes in half and lightly squeeze juice into bowl. Add fish stock and toss to coat. At this point, Chef Ramirez builds flavor by tasting and adjusting ingredients as he goes. First, add more lime juice, then ice cubes to both chill and dilute the Leche de Tigre. Add the Umami Bomb, ½-1 teaspoon at a time, followed by stirring, seasoning with salt, adding more ice cubes and lime juice, and tasting after each addition.
• Slice the outer flesh from half a habanero pepper; thinly slice and add to ceviche, along with the sliced cilantro, mix and set aside. Fill a medium bowl with ice water. Thinly slice red onion on a mandoline and shock in ice water to both mellow and crisp up the onion, 30 seconds. Remove onions, pat dry on a paper towel, and add to the ceviche. Taste and adjust seasoning as necessary with more salt, lime juice, and Umami Bomb.
• Assembly: Place ceviche into a shallow bowl, piling the fish and vegetables in the middle. Spoon the Leche de Tigre around the edges and serve immediately, chilled.