Peruvian Ceviche à La Lucia
Cold dish, recipe for 4 people

Ingredients ceviche
800 gr. à 1 kg. fresh sea bass fillet, without skin (otherwise: corvina, dorada, reddish or tong)
2 medium red onions
10 juicy limes
1 garlic clove
1/2 chopped ají limo * (Peruvian kind of pepper) or else: 1 rawit * peppertje
1 tl. salt (or to taste)
1 tb. chopped coriander

Ingredients garnish
2 cooked sweet potatoes
4 lettuce leaves
8 small pieces of freshly cooked cornflakes (or 8 or more freshly cooked corn kernels)
Roasted corn chulpe or cancha * (optional)  [a sort of popcorn made from a special variety of corn called maiz chulpe]
1 cup corn chulpe and 1 el. sunflower oil (to grate the cancha)

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Preparation
Let the fresh fish lay in the fridge (or on a layer of ice) until the last minute and make sure the garnish is ready in advance: the lettuce, the cooked corn, the boiled sweet potatoes and the cancha. Cancha is roasted in a covered baking pan with a tablespoon of oil and then sprinkled with a little salt. The process is similar to popcorn making, only cancha grains do not blow up.

Preparation
Cut the clean fish fillet into dice of about 1.5 to 2 cm. (thickest side), put in a glass oven bowl and sprinkle with salt. Sprinkle the garlic clove and sprinkle over the fish.
Start the fish with the 9-limo juice, preferably by hand, so that all pieces of fish are well in contact with the juice. Sprinkle small pieces of pepper over it.

Cut the onions in fine half rings (remove the sharp core) and rinse them with cold water with salt, let them leak well and spread them over the fish. Sprinkle with coriander, a little salt and the last lime juice. Basically, the fish is cooked within 6 minutes, but I leave it for 15 minutes in the lime juice.

Serve as cold as possible with, on each plate: 1 lettuce, two thick slices of sweet potato, two slices of corn (or two tablespoons of corn kernels), roasted corn and a little of the juice.

Peruvian products are now available online, but also in a few shops in The Hague, such as: Productos Latinos (Van Swindenstraat 118) or Tienda Colombiana (Wagenstraat 110a).

(the above recipe can be downloaded here as PDF)

28 September 2017