This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available. The use of corn and sweet potatoes signal this dish as being very typically Peruvian. Serve it as an entree for lunch or dinner on those hot and sweltering days of summer. Note: This recipe requires advance preparation.
Seafood Ceviche Ingredients
- 3/4 cup fresh lime juice
- 3/4 cup fresh lemon juice
- 3 dried ají chiles, seeds and stems removed, crushed in a mortar, or substitute 2 New Mexican chiles (mild) or 6 piquins (hot)
- 1 clove garlic, minced
- 1 large red onion, sliced paper thin
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound white fish fillets, such as catfish, cut into 1 inch pieces
- 1 pound cleaned shellfish (clams, oysters, or mussels or a mix)
- 1 teaspoon paprika (optional)
- 1 tablespoon chopped fresh parsley, Italian preferred
- 3 sweet potatoes, peeled and cut into 1-inch thick slices
- 3 ears of fresh corn, cleaned and cut into 2-inch thick slices
- 4 Bibb lettuce leaves
- Combine all the ingredients except the potatoes, corn, and lettuce a large ceramic bowl, mix well, cover tightly, and refrigerate for 3 to 5 hours. If the citrus juice doesn’t cover the fish, add more.
- Just before serving, bring a large pot of salted water to a boil, and drop in the sweet potatoes and boil for 10 minutes. Then, add the rounds of corn to the pot and boil for another 10 minutes. Drain the vegetables thoroughly.
- Drain the fish in a colander to remove the marinade and arrange the fish on the lettuce on 4 dinner plates. Garnish with the sweet potatoes and the rounds of corn.