Peruvian flounder ceviche
Flounder is the most common fish used for Peruvian ceviche; substitute snapper, grouper or blue-eye trevalla if it’s unavailable. Garnishes include corn, sweet potato, butter lettuce and Spanish onion. The marinade, known as ‘leche de tigre’ (tiger’s milk), is a popular hangover cure.
Search for similar recipes...
Peruvian flounder ceviche
Serves
4
|
1 kg
|
skinless flounder fillets, cut into 2.5cm wide strips
|
|
1
|
Spanish onion, very thinly sliced
|
|
2 tsp
|
finely chopped small red chillies
|
|
8
|
limes, juice only
|
|
2 (about 700gm)
|
corn on the cob, boiled and cut into 2cm rounds
|
|
6 (about 600gm)
|
sweet potatoes, boiled, peeled and thinly sliced diagonally
|
|
To serve:
|
lime cheeks
|
|
1
|
Place fish in a non-reactive bowl. Add onion, chilli, lime juice, season to taste with sea salt, combine, cover and refrigerate for 15 minutes or until fish starts to turn from opaque to white. Serve with corn, sweet potato and limes.
|
Drink Suggestion Off-dry riesling.
RECIPE Andy Harris
PHOTOGRAPHY Con Poulos
STYLING Andy Harris
DRINK SUGGESTION Max Allen