A traditional Peruvian ceviche made with fresh rockfish, marinated in a lime and aji amarillo leche de tigre, served with sweet potato, corn, and a side of wild rice cooked in chicken broth.
Ingredients
- 300 g rockfish (fresh fillet)
- 100 g wild rice
- 250 ml chicken broth (unsalted)
- 2 tbsp extra-virgin olive oil
- 0.5 pieces red onion
- 1 tbsp amarillo chili paste (aji amarillo)
- 3 pieces lime
- 200 g sweet potato
- 1 piece corn on the cob
- 10 g fresh cilantro
- to taste fine sea salt
- to taste freshly ground black pepper
Method
- Rinse the wild rice under cold water. In a saucepan, bring the chicken broth to a boil, add the rice, cover, and simmer over low heat for about 40 minutes (or follow the time indicated on the package) until the grains burst and are tender. Drain and keep warm.
- Peel the sweet potato and cut it into sticks or 1 cm thick rounds. Steam (or boil in salted water) for 10 to 12 minutes, until tender but still firm. Drain and set aside.
- Boil the corn on the cob in a large pot of unsalted water for 5 minutes. Drain, let cool slightly, then cut the kernels off with a knife. (You can also use drained canned corn, simply reheated.)
- Prepare the leche de tigre: in a bowl, squeeze the limes to get about 100 ml of juice. Add the aji amarillo paste, a pinch of salt, and 1 tbsp of olive oil. Whisk to emulsify. Taste and adjust the salt.
- Cut the rockfish fillet into even dice, about 1.5 cm. Check for any bones.
- Place the diced fish in a bowl, pour the leche de tigre over it, and toss gently. Let marinate for 30 seconds to 1 minute, until the fish turns opaque around the edges. Do not leave for more than 2 minutes, or the fish will become rubbery.
- Add the thinly sliced red onion (previously soaked in cold water for 10 minutes, then drained and rinsed) and half of the chopped cilantro. Mix gently. Adjust the seasoning with salt and a grind of pepper.
- Divide the ceviche between two shallow bowls. Accompany each plate with a portion of sweet potato, corn kernels, and a mound of wild rice. Sprinkle with the remaining chopped cilantro. Serve immediately.
Nutrition
Per serving
- Energy
- 639.4 kcal
- Protein
- 36.99 g
- Carbohydrate
- 82.02 g
- Fat
- 19.56 g
- Fibre
- 8.72 g
- Calcium
- 121.51 mg
- Iron
- 1.96 mg
- Magnesium
- 99.41 mg