Peruvian Ceviche with Sweet Potato Mash Recipe

Servings: 4
Prep time: 15 minutes

Ingredients

for the ceviche:

1 pound fillet of a very fresh seasonal fish , such as tilapia, cod, sea bass, or salmon
3 red chili peppers
4 small shallots or 2 red onions
2 garlic cloves
2 limes
1 lemon
2 pinches cayenne pepper
1 medium bunch cilantro, chopped
1 small handful of celery leaves, chopped

for the sweet potato mash:

1 large or 2 medium sweet potatoes
3 tablespoons unsalted butter, softened
kosher salt, to taste

for the grilled avocado:

2 avocadosa
3 tablespoons vegetable oil

for serving:

1 shallot or small onion, thinly sliced
1 chili pepper, thinly sliced
1/4 cup maiz cancha (better known as "corn nuts"), to snack
fresh cilantro leaves

Directions

1. For the ceviche, remove fishbones and cut fillet in almond-sized pieces or stripes and add to a large bowl. Finely chop the chilis, shallots or onions, and garlic and add to fish. Wash the limes under hot water and remove dirt and waxiness from their surfaces with a small brush. Zest completely, and add lime zest to fish mixture, then cut limes in half and squeeze their juice in as well. Mix again and add lemon juice, salt, pepper, cayenne, cilantro, and celery leaves. Chill ceviche in the fridge for one to two hours.

2. For the sweet potato mash, boil the sweet potatoes until tender. Using a masher, mash them with the butter until smooth.

3. For the grilled avocado, halve avocados and remove pits. Place cut-side down on a hot grill until marks appear. Remove and sprinkle with salt, then remove peel and large-dice flesh. If you happen to own a smoker, you can use it instead to smoke the halved avocados.

4. For serving, spread puree on a plate and top with avocado and ceviche. Garnish with thinly sliced onions, sliced chilis, and cilantro. Put the canchas in a bowl and serve with ceviche.

From Chef's Night Out: Parker Bowles