Receipts for March 2008 - Part I

Flounder Ceviche (Ceviche de Lenguado)

Ceviche is a popular Latin American dish originated during the Viceroyalty of Peru. There are many versions and variations... below the receipt I consider the easiest and best.

• 1 pound of Flounder fillet (sole fish)
• 1 Red onion cut in strips
• 5 thin slices of red Habanero Chile, seeded (Peruvian red "Aji Limo" preferable)
• 5 thin slices of yellow Habanero Chile, seeded (Peruvian yellow "Aji Limo" preferable)
• 6 ice cubes
• 10 small Limes
  
• Lettuce leaves and Sweet Potatoes for serving
  
• Salt
  

Cut the fish in cubes of approximately 1/2 inch per side and put it in a mixing glass bowl with the onion. Wash the fish and onion two times with water. Rinse thoroughly and season with salt. Add the Habanero Chiles, the ice cubes and mix with a metal spoon. Add the Limes' juice and mix again. Season with salt if necessary. Leave the fish to rest in the bowl for 1 to 5 minutes depending on how "cooked" you like the fish. Remove the ice and serve immediately with a lot of juice in a cold ceramic bowl or plate. Decorate with lettuce, sweet potatoes and corn (optional)

Did you know... The Habanero Chiles and the Peruvian "Aji Limo" belong to the same family: Capsicum Chinense. Even though these two taste different, they could be used as a substitutes.

Complexity...

Servings... 4

Sources... Receipt: Secretos del Chef, El Comercio Peru. Photo: http://web.mit.edu/sdey/www/ pictures/peru/lima/ceviche.jpg