Recipe for classic ceviche – The Boston Globe

Serves 4

Choose a mild, firm-fleshed white fish such as haddock or sea bass. Use gloves when working with chile peppers as they can make your skin burn.

1 ear fresh corn, kernels removed
½ sweet potato
pounds boneless, firm-fleshed white fish, skinned
Salt and black pepper, to taste
2 cloves garlic, finely chopped
1 habanero chile pepper, cored, seeded, and chopped
Juice of 20 Key limes (¾ cup)
2 teaspoons chopped fresh cilantro
2 ice cubes
1 red onion, halved and thinly sliced

1. Bring a small saucepan of water to a boil. Drop in corn and cook for 2 minutes. With a slotted spoon, remove corn from boiling water and transfer to a bowl of cold water. Put sweet potato into the boiling water and cook for 20 minutes, or until tender; drain. When the potato is cool enough to handle, peel it and cut it into ¼-inch thick slices.

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2. Cut the fish into ¾-inch pieces and transfer to a bowl. Sprinkle with salt and black pepper; set aside for 1 minute. Add the garlic and habanero and stir gently. Stir in the lime juice, cilantro, and ice cubes. Wait 2 minutes. Add the red onion and remove the ice cubes. Stir gently. Taste for seasoning and add more salt and black pepper, if you like.

3. Transfer the ceviche to a large shallow bowl. Serve with corn and sweet potato. Adapted from “Peru: The Cookbook”

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