4 cups lime juice, 20 ounces fish stock , ¼ cup ice, 3 tablespoons salt, 2 large stalks celery, 1 garlic clove, 1 cup plus 1 tablespoon red onion, heart only, 1 pound fresh fish, ½ habanero pepper, 1 large bunch cilantro |14 ounces fresh fluke, cubes, 2 teaspoons salt, Juice from 1 lime , 1¾ cups leche de tigre, 1 cup red onion, julienned, plus extra for garnish, 1 fresh habanero pepper , 1¼ cup cooked sweet potato, sliced, 1 cup choclo* , Minced cilantro for garnish
For the Leche de Tigre: |For the Cebiche:
*Look for this Peruvian corn in the freezer section of a Latin American market.
1. Make the leche de tigre: In a blender, combine all ingredients but habanero and cilantro. Blend until all the ingredients are creamy. Strain the liquid, discarding any solids. Return liquid to blender and add the habanero and cilantro. Blend for no more than 10 seconds (you want flavor, but not color), then strain. Skim away foam.
2. Make the cebiche: In a bowl, combine fish, salt, and lime and mix to incorporate. Add leche de tigre, red onion, and habanero and mix. Taste for seasoning, adding more salt and lime if needed. Transfer to a chilled bowl and garnish with sweet potato, choclo, red onion, and cilantro.
From Redux: Ceviche
- From Diego Oka, La Mar, Miami