Recipe Index

Ingredients

• 1 large stalk celery, coarsely chopped
• 4¼ oz chopped white onion
• 1 1/2 tsp kosher salt, plus more to taste
• 1 1/2 tsp peeled grated ginger
• 1/4 tsp grated garlic
• 15¾ oz thick white fish fillet, such as flounder or red snapper, bloodline removed, cut into ¾ in cubes (reserve about 1½ oz for the marinade)
• 8 Tbsp fresh lime juice
• 1 small sweet potato, peeled and sliced ¼ in thick
• Extra-virgin olive oil, for drizzling
• 1/2 red onion (about 2¾ oz), thinly sliced
• 1 1/2 tsp finely chopped cilantro leaves and tender stems
• 1 aji limo chile, seeds removed and finely chopped
• 3½ oz cancha (toasted corn), for serving

Method

1. Cook the sweet potato slices in boiling salted water for 8-10 minutes until tender. Drain, drizzle lightly with olive oil, season with salt and set aside to cool.
2. Make the leche de tigre: blend the celery, white onion, salt, ginger, garlic, the reserved 1½ oz of fish and the lime juice until smooth. Strain through a fine sieve, pressing on the solids, and chill.
3. Soak the sliced red onion in cold water for 10 minutes, then drain well. This takes away its harshness.
4. Put the cubed fish in a chilled bowl, season with a pinch of salt and pour over the cold leche de tigre. Stir gently and leave for 5-10 minutes until the outside of the fish turns opaque while the centre stays tender.
5. Fold in the red onion, cilantro and aji limo. Taste and adjust the salt and lime.
6. Serve at once in chilled bowls with the sweet potato slices and cancha alongside.

Prep: 15 min · Cook: PT0S · Total: 1 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data