Name: Santa Marías Ceviche Puerto Inca* Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 cups mahi mahi fillet; 0.5 cups cooked octopus (chopped); 0.5 cups cooked calamari rings (halved if large); 1 cups fresh lime juice; 0.25 cups orange juice (freshly squeezed); 0.25 cups fish stock or cold water; 1 tsp garlic (minced); 0.5 tsp ginger (finely grated); 1 tsp aji amarillo paste (or yellow chili paste); 2 tbs fresh cilantro (finely chopped); 0.5 cups red onion (thinly sliced, soaked and drained); 1 tsp sea salt; 0.25 tsp black pepper; 0.5 cups fresh lime juice; 0.25 cups fresh lemon juice; 0.25 cups fish stock (cold) or reserved ceviche liquid; 0.5 tsp garlic (crushed); 0.25 tsp ginger (finely grated); 0.5 tsp aji amarillo paste; 1 tbs cilantro stems (chopped); 0.5 tsp sea salt; 0.5 cups giant roasted corn (cancha or choclo) or toasted large-kernel corn; 12 to taste plantain chips (store-bought or homemade); 1 cup sweet potato (boiled and sliced or baked slices); 0.25 cups red onion (thin ribbon, extra for garnish); 2 tbs fresh cilantro leaves; 4 to taste lime wedges; 0.5 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp salt

Method

Prep

Cut the mahi mahi into 1/2-inch dice. If pieces are large, halve them so all pieces are similar size for even 'cooking' in the citrus.

Thinly slice red onion. Place in a bowl with cold water and a pinch of salt for 10 minutes to remove sharpness; drain and pat dry.

If using fresh octopus and calamari that are already cooked, chop octopus to bite size and halve or ring the calamari so pieces are about same size as fish dice.

If using canned or pre-roasted giant corn (cancha/choclo), check texture. Toast in a dry skillet for 2–3 minutes to refresh crunch if desired.

Prepare sweet potato by boiling until tender (15–20 minutes) or roasting at 200°C/400°F for 25–30 minutes. Cool and slice into 1/4-inch rounds.

Make Leche de Tigre

Blend marinade

In a blender or food processor combine 0.5 cup fresh lime juice, 0.25 cup lemon juice, 0.25 cup cold fish stock (or water), 0.5 tsp crushed garlic, 0.25 tsp grated ginger, 0.5 tsp aji amarillo paste, 1 tablespoon chopped cilantro stems and 0.5 tsp sea salt. Pulse briefly until emulsified but still a little textured, about 10–15 seconds. Taste and adjust salt or aji amarillo for heat.

Reserve about 1/4 cup of this leche de tigre to use as a finishing spoon or individual serving liquid.

Marinate Ceviche

In a non-reactive bowl combine the diced mahi mahi, chopped octopus, and calamari rings. Add 1 cup fresh lime juice, 1/4 cup fresh orange juice and 1/4 cup fish stock or cold water. Add 1 tsp minced garlic, 1/2 tsp grated ginger, 1 tsp aji amarillo paste, 2 tablespoons chopped cilantro and 1 teaspoon sea salt. Mix gently to coat all seafood.

Stir in the thinly sliced and drained red onion. Pour 3/4 of the prepared leche de tigre over the mixture, reserving the remainder for serving. Gently fold to combine.

Cover and refrigerate for 20–30 minutes. Mahi mahi should become opaque and firm; octopus and calamari are already cooked so you are mainly flavoring them. Taste after 20 minutes and adjust salt, acid, or aji amarillo as needed.

Fry Crispy Calamari (fresh option)

Heat vegetable oil in a heavy skillet or pot to 180°C / 350–360°F (hot but not smoking). Use a thermometer for accuracy.

In a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Toss 1/2 cup cleaned calamari rings in the dry mix to coat lightly, shaking off excess.

Fry calamari in small batches for 1–2 minutes until golden and crisp. Do not overcrowd. Remove with a slotted spoon to paper towels and salt lightly while hot. Note: If you used pre-cooked calamari in the ceviche, reserve the crisped portion for garnish only; do not add hot fried pieces to the cold ceviche bowl.

Assemble & Serve

Spoon the cured ceviche into a shallow bowl or individual plates. Drizzle with the reserved leche de tigre to give a glossy finish and extra flavor.

Arrange a tablespoon or two of toasted giant corn (cancha) at the side or scattered on top for crunch.

Place 3–4 plantain chips around the ceviche for scooping and texture contrast.

Fan or place a few slices of boiled/roasted sweet potato on the side as a traditional Peruvian accompaniment.

Top with extra chopped cilantro leaves and a few thin ribbons of red onion for freshness. Add a few pieces of the crispy calamari on top as a textural accent (if you prepared fresh fried calamari).

Serve immediately with lime wedges on the side and additional leche de tigre if guests want more sauce.