When Matt was in college, he studied abroad in Lima, Peru. He fell in love with the culture and especially the food, and 2 years ago we returned to Peru and I was able to learn where his obsession stems from. Peruvian food is SO fresh – they have the most delicious salads (I know that’s a weird thing to call out, but anytime I travel I find salads abroad to be so … odd, but the ones in Peru are so creative and delicious) and I was picking up fresh smoothies and juices every day from marketplaces. I also LOVE ceviche, and how healthy, easy to make and delicious it is. So we decided to bring some of the Peruvian culture into our own home, and make ceviche! Matt also makes delicious lomo saltado and pollo saltado, maybe we’ll share those recipes next! We adapted this recipe slightly from the cookbook Ceviche Peruvian Kitchen which is a must-have.
The total time it took to make this was only about 30 minutes, it is very simple and so delicious.
The ingredients are as follows:
1 large red onion, very thinly sliced
1/2 lb of Flounder (you could do more, we felt like with the juice it wasn’t enough fish)
1 portion of Amarillo Chilli Tigers Milk (ingredients below)
a pinch of cilantro
1 sweet potato cooked and cubed
sea salt
plantain chips
Amarillo Chilli Tigers Milk Ingredients:
fresh root ginger cut in half
1 clove of garlic cut in half
a bit of chopped cilantro
juice of 8 limes in a bowl
2 tsp Amarillo Chili Paste
salt
Our first step is to cut up and steam the sweet potato for 20-25 minutes or until soft enough to easily remove the skin and cut.
Next we washed the sliced red onion and left it to soak in iced water for 5 minutes. Then we drained the water, dried them off, and placed them in the fridge. This dulls the taste a bit and keeps them crisp.
We then got to work on making the Amarillo Chili Tigers Milk. We placed a halved ginger root, chopped cilantro, a halved garlic and 8 juiced limes in a metal bowl and let sit for 5 minutes to infuse. We strained the mixture, and then added 1/2 teaspoon salt and 2 tsp Amarillo Chili Paste and mixed it up. The book has a recipe to make the paste yourself, but we found this one that we think tastes just as good, and is much easier in a time pinch.
We then cut the fish into uniform strips that are bite sized, placed them in a large bowl and added a pinch of salt. Mixing it all together and letting it sit opens up the fish’s pores. Leave it for 2 minutes and then pour the Amarillo Chilli Tigers Milk over the top, mixing it up, Let is sit for 5-10 minutes to “cook.”
Add the onions, cilantro, and cubed sweet potato to the fish. Mix together. We love to add plantain chips for an extra crunch! And that is it! So simple, and so delicious! Share your creations with me if you end up using this recipe!
