Ceviche De Pescado (serves Up To 12) Recipe

Prepare fish

Trim any connective tissue from the swai fillets and pat dry. Cut into uniform 1/2" cubes and place in a glass or non-reactive bowl large enough to hold marinade and fish.

Onion prep

Place thinly sliced red onion in a bowl of cold water with 1/2 tsp salt for 5 minutes to remove some bite, then drain and reserve. Reserve 1/2 cup of the sliced onion for garnish.

Marinate fish

Pour 350 ml of the fresh lime juice over the cubed fish so the fish is just submerged. Add 1 tsp of the coarse salt (from total), the sugar, and 1/2 tsp black pepper. Gently stir to combine, cover, and refrigerate for 12–18 minutes until the fish turns opaque but remains tender. Stir once halfway through to ensure even 'cooking'.

Add aromatics

After the fish is opaque, drain (reserve about 120 ml of the lime-fish liquid) and return the fish to the bowl. Add the thinly sliced aji limo or jalapeño (to taste), chopped cilantro (about 3/4 cup), and the reserved 1/2 cup sliced onion. Gently fold together.

In a blender or small food processor combine the reserved 120 ml lime-fish liquid, 250 ml cold fish stock, 120 ml additional lime juice, sliced ginger, smashed garlic clove, fish sauce, a pinch of salt, a touch of sugar if desired, and the teaspoon of vegetable oil. Blitz for 20–30 seconds until slightly frothy. Taste and adjust seasoning — it should be bright, salty-acidic, and slightly savory. Strain through a fine mesh if you want a very clear sauce. Pour 120–180 ml of this leche de tigre over the marinated fish and gently fold to coat; reserve remaining leche de tigre to serve on the side.

Cook sweet potatoes

Place peeled sweet potato rounds in a pot, cover with cold water and 1 tsp salt, bring to a simmer and cook until tender but not falling apart, about 12–15 minutes depending on thickness. Drain and keep warm. Optionally toss with a little butter and a pinch of salt.

Cook corn

If using fresh corn, remove kernels from 4 ears and simmer the cobs/kernels in salted water for 6–8 minutes until tender. Alternatively, boil whole ears for 8–10 minutes, then cut kernels off for plating. Keep warm.

Prepare cancha and chips

If cancha is not already roasted, roast large-kernel corn in a dry skillet over medium heat, stirring frequently until puffed and golden, about 6–8 minutes. Arrange plantain or corn chips in serving bowls.

For each serving (up to 12 total): place 2–3 sweet potato rounds on the plate, spoon 3–4 tablespoons of the prepared ceviche in the center, spoon 1–2 tablespoons of reserved leche de tigre around or over the fish, add a small mound (2–3 tablespoons) of cooked corn, scatter 2–3 tablespoons roasted cancha, and arrange chips on the side for crunch.

Garnish each plate with a sprinkle of extra chopped cilantro, the reserved thinly sliced red onion, a lime wedge, and finish with a light dusting of coarse sea salt. Serve immediately so the fish remains tender and citrusy.