The blog has been quiet as I had a busy inpatient rotation on hematology, then B and I went on our vacation block (more about that in future blog posts)! I also have a research paper deadline (targeted leukemia immunotherapy, anyone?) coming up, so just a quick post today on ceviche.
Ceviche is one of my favorite Peruvian dishes. Peruvian food is just amazing in general – I’ve made lechon sandwich and pollo a la brasa (Peruvian roast chicken) on the blog although it’s been a long time since I’ve made a Peruvian dish – 3 years! I had a great ceviche dish in NYC and had been meaning to recreate it forever.
I’ve made ceviche before but wanted to go all out with full plating, including the corn, plantain chips, and sweet potato. Alas, I was unable to find the famous giant Peruvian corn kernels, but regular corn will do.
Some ceviche 101
– the most important thing about ceviche is using the freshest ingredients possible and making sure you don’t overcook or undercook the fish. The fish is ready when opaque.
– cut all the fish and ingredients to the same size so they cook evenly.
– many recipes recommend marinating the vegetables separately to avoid overcooking them; however, I toss everything together for simplicity’s sake, and it tastes just fine.
Ceviche de pescado (Fish Ceviche)
1 lb white fish fillets (I used tilapia), diced
2-4 garlic cloves
1/2 small red onions, diced
10 small limes,
1 bunch of cilantro, chopped as finely as possible
salt and pepper, to taste
sweet potato chips (recipe below)
Place the diced raw fish in a large bowl with the jalapeno, garlic cloves, red onions, salt, and cover it with lime juice (the fish should be covered by the lime juice). Cover the bowl with plastic wrap and refrigerate it for about 3-4 hours.
Once the fish is “cooked” in the lime juice, it will be opaque and white. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.
Serve your ceviche with plantain chips, corn, and your sweet potato slices over a bed of lettuce. Enjoy!
Sweet potato chips
1 sweet potato
1 tablespoon olive oil
paprika, salt and pepper to taste
Heat the oven (I use a toaster oven) to 400F. Slice the sweet potatoes thinly and toss in a bowl with oil and all the spices. Spread them out on foil lined baking sheets, making sure none overlap. Bake until crispy on the bottom. Enjoy!