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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving. Ingredients:
2/3 cup fresh lime juice |
2 garlic cloves, smashed |
1 tablespoon (packed) chopped fresh cilantro leaves |
1/2 ají limo or habanero chile, seeded |
1/2 small red onion, chopped |
1/2 cup bottled clam juice (optional) |
kosher salt |
1 small sweet potato (about 8 ounces) |
1 ear of corn, husked |
1 ají limo or habanero chile, seeded, halved lengthwise |
1 pound fluke, flounder, or sole, cut into 1/2 cubes |
1 small red onion, quartered and thinly sliced, divided |
kosher salt |
cilantro leaves |
Directions:
1. For leche de tigre: Set 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.
2. For ceviche: 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.
3. 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.
4. 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).
5. 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.
6. 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.
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