Yield: 4-6 servings
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  1. Ceviche
  2. 1 small sweet potato
  3. 1/2 cup frozen choclo
  4. 1 pound flounder, cut into 1/2 inch cubes
  5. 1/2 small red onion thinly sliced
  6. 1/2 small habanero or Scotch bonnet pepper, seeded and sliced thin
  7. 1 small vine ripe tomato, small dice
  8. 1/4 dragonfruit, small dice
  9. Cilantro garnish
  10. Finishing oil (olive or herb)
  11. Salt
Leche de Tigre
  1. 2/3 cups fresh lime juice
  2. 1/2 cup fish stock
  3. 2 garlic cloves smashed
  4. 1/4 cup red onion thinly sliced (about 1/2 small red onion)
  5. 1 tbs. grated ginger
  6. 1 tsp. aji amarillo paste (or half a jalapeno or serrano pepper)
  7. ice
  1. For Leche de Tigre
  2. Combine lime juice, fish stock, garlic, red onion, grated ginger, aji amarillo, and a couple ice cubes in a blender.  Blend until smooth.  Strain into a bowl and chill.
  3. For Ceviche
  4. Fill a large pot with water and bring to a boil.  Add the sweet potato and cook until tender and you can pierce through the potato without resistance, about 15 minutes.  Cut the potato into 1/2 inch cubes and let cool.  Bring the same pot of water to a boil and cook the frozen choclo until tender about five minutes.
  5. Combine the leche de tigre with the white fish and let marinade for a couple of minutes.  Stir in choclo, sweet potato, red onion, habaneros, dragonfruit, and tomato.  Garnish with cilantro, season with salt, and serve cold.  Add more aji amarillo or habaneros if you want a spicy version.
The Mad Table https://themadtable.com/