Peruvian Ceviche
Peruvian Ceviche is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Set a fine-mesh sieve over a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSet a fine-mesh sieve over a small bowl.
Purée first 4 ingredients and 4 large ice cubes in a blender until smooth.
Add onion; pulse 3-4 times.
Strain liquid into a medium bowl.
Stir in clam juice, if desired; season with salt.
Cover and chill.
Pour water into a large pot fitted with a steamer basket to a depth of 1"; bring to a boil.
Add sweet potato, cover, and cook until just fork-tender, about 30 minutes.
Transfer to a plate; let cool.
Meanwhile, add more water to same pot, if needed, to measure 1"; bring to a boil.
Add ear of corn to pot and steam until crisp-tender, 2-3 minutes.
Transfer to a plate; let cool completely.
Halve potato lengthwise.
Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside.
Cut kernels from cob.
Reserve 1/3 cup kernels (save extra kernels for another use).
Rub a large bowl with cut sides of chile; discard.
Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well.
Let marinate for 2 minutes; remove ice.
Fold in potato and corn; season with salt.
Using a slotted spoon, divide ceviche into small bowls or onto plates.
Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.