Peruvian Corvina Ceviche with Leche de Tigre

Ingredients

• 250 grams (8.8 oz) Fresh Corvina (skinless, boneless filet)
• 120 ml (½ cup) Fresh Lime Juice (from approximately 4-5 limes)
• 60 grams (½ small) Red Onion, very thinly sliced
• ½ to 1 tablespoon (or to taste) Aji Limo (Peruvian hot pepper), deseeded and finely minced
• 2 tablespoons Fresh Cilantro, roughly chopped
• ½ Garlic Clove, crushed
• ¼ teaspoon Fresh Ginger, grated
• ½ teaspoon (or to taste) Salt
• Pinch Freshly Ground Black Pepper
• 2-3 Ice Cubes
• ¼ medium Sweet Potato, cooked and sliced
• 30 grams (¼ cup) Can of Peruvian Cancha (toasted corn)
• ½ cob (or 60g frozen corn) Corn on the cob, cooked kernels removed

Method

1. 1

   Prepare the Fish: Ensure your corvina is very fresh. Pat it dry thoroughly with paper towels. Cut the fish into uniform 1.5 cm (½-inch) cubes. Place the fish cubes in a non-reactive (glass or ceramic) bowl.

2. 2

   Prepare the Red Onion: Place the very thinly sliced red onion in a small bowl of ice water for 5 minutes. This helps to mellow its strong flavor and adds crispness. Drain well and pat dry.

3. 3

   Make the 'Leche de Tigre': In a separate bowl, combine the lime juice, minced aji limo, crushed garlic, grated ginger, salt, and black pepper. Stir well to dissolve the salt.

4. 4

   Combine and Marinate: Add the drained red onion to the bowl with the fish. Pour the 'leche de tigre' over the fish and onion. Add 2-3 ice cubes to keep the mixture cold and prevent the fish from over-cooking in the acid. Gently stir everything together.

5. 5

   Rest: Let the ceviche marinate for 5 to 10 minutes. The fish should turn opaque. Do not over-marinate, as it can become rubbery.

6. 6

   Garnish and Serve: Remove the ice cubes. Stir in the fresh cilantro. Taste and adjust seasoning if necessary. Divide the ceviche among two chilled serving bowls. Garnish each serving with slices of cooked sweet potato, a portion of the corn kernels, and a sprinkle of cancha. Serve immediately.