Peruvian Ceviche

The Chef: Carlos Brescia
The Restaurant: Dr. Limon in Kendall
The Dish: Peruvian Ceviche

1 large sweet potato
1 ear large kernel Peruvian corn
1 pound very fresh fish- mahi-mahi, flounder, sea bass or red snapper
1/2 sliced purple onion
2 tsp. kosher salt
1 tsp. minced garlic
1 cup fresh lime juice (preferably Key lime)
1 tbs. minced cilantro
1 tsp. finely minced chili pepper (or other hot pepper)
2 small wedges lettuce
1 tbs. Cancha (toasted corn)

Method of Preparation:

-Start by putting sweet potatoes in a pot of boiling water. In a separate pot of boiling water, add Peruvian large kernel corn. When they’re done, set aside to cool. Peel the potato and cut it into 1/2 inch thick pieces. Set potatoes and corn aside.

– Cut a fresh filet of mahi-mahi (or other white fish) into even bite-sized pieces. Place in a bowl and add fresh cilantro, chopped red onion, chili pepper, salt and garlic. Mix well.

– Add fresh lime juice and mix again. Make sure it’s completely covered by the lime juice, which will marinate the fish in just a couple of minutes.

To Plate:

Place the Ceviche on top of a wedge of lettuce and pour the marinade over it. Garnish with more onion, toasted corn, the Peruvian corn and chunk of sweet potato.

Serving suggestion: Secreto Viu Manent Sauvignon Blanc

Serves: 2

Dr. Limon
13766 SW 84th St.
Miami, Florida 33183
(305) 382-9204