Name: Peruvian Ceviche
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1 large stalk celery, coarsely chopped -; 1/2 c. chopped white onion -; 1 1/2 tsp. kosher salt, plus more -; 1 1/2 tsp. peeled grated ginger -; 1/4 tsp. grated garlic -; 1 thick white fish fillet, such as flounder, red snapper, fluke, black drum, and/or red fish, bloodline removed, 1 1/2 oz. flesh reserved for marinade -; 2 oz. fresh lime juice -; 1 small Japanese sweet potato or small sweet potato, peeled, sliced 1/4" thick -; Extra-virgin olive oil, for drizzling -; 1/2 c. red onion, thinly sliced -; 1 1/2 tsp. finely chopped cilantro leaves with tender stems, patted dry -; 1 aji limo chile, seeds removed, finely chopped -; Kosher salt -; Cancha, for serving -

Ingredients for - Peruvian Ceviche

1. 1 large stalk celery, coarsely chopped

2. 1/2 c. chopped white onion

3. 1 1/2 tsp. kosher salt, plus more

4. 1 1/2 tsp. peeled grated ginger

5. 1/4 tsp. grated garlic

6. 1 thick white fish fillet, such as flounder, red snapper, fluke, black drum, and/or red fish, bloodline removed, 1 1/2 oz. flesh reserved for marinade

7. 2 oz. fresh lime juice

8. 1 small Japanese sweet potato or small sweet potato, peeled, sliced 1/4" thick

9. Extra-virgin olive oil, for drizzling

10. 1/2 c. red onion, thinly sliced

11. 1 1/2 tsp. finely chopped cilantro leaves with tender stems, patted dry

12. 1 aji limo chile, seeds removed, finely chopped

13. Kosher salt

14. Cancha, for serving

How to cook deliciously - Peruvian Ceviche

1 . Stage

In a blender, blend celery, white onion, salt, ginger, garlic, 1 1/2 oz. fish flesh, 1 cup ice, and 3/4 cup water until mostly smooth. Transfer to a large bowl or pitcher. Add lime juice; season with salt, if needed. Refrigerate until chilled, about 1 hour. Strain through a fine-mesh sieve into a medium bowl; discard solids.

2 . Stage

Meanwhile, heat broiler to high. On a sheet pan, arrange potatoes in a single layer. Drizzle with oil, season with a pinch of salt, and toss to combine. Broil, watching closely, until fork-tender, 5 to 8 minutes. Let cool, then cut into quarters.

3 . Stage

Rinse red onion in a strainer under running water about 1 minute. Taste one slice. If onion still has a strong bite, continue to rinse until onion tastes sweet.

4 . Stage

Fill a large bowl with ice. Cut remaining fish into cubes or sashimi-like cuts. Place in prepared ice bowl, season with a pinch of salt, and mix with a spoon. Add red onion, potatoes, cilantro, and chile and toss to combine. Drizzle with 1 cup leche de tigre and toss again to combine.

5 . Stage

Arrange ceviche on chilled plate. Pour remaining leche de tigre over. Garnish with cancha.