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Peruvian flounder ceviche

You'll need

  • 1 kg
  • skinless flounder fillets, cut into 2.5cm wide strips
  • 1
  • Spanish onion, very thinly sliced
  • 2 tsp
  • finely chopped small red chillies
  • 8
  • limes, juice only
  • 2 (about 700gm)
  • corn on the cob, boiled and cut into 2cm rounds
  • 6 (about 600gm)
  • sweet potatoes, boiled, peeled and thinly sliced diagonally
  • To serve:
  • lime cheeks

Method

  • 01
  • Place fish in a non-reactive bowl. Add onion, chilli, lime juice, season to taste with sea salt, combine, cover and refrigerate for 15 minutes or until fish starts to turn from opaque to white. Serve with corn, sweet potato and limes.

Flounder is the most common fish used for Peruvian ceviche; substitute snapper, grouper or blue-eye trevalla if it’s unavailable. Garnishes include corn, sweet potato, butter lettuce and Spanish onion. The marinade, known as ‘leche de tigre’ (tiger’s milk), is a popular hangover cure.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Off-dry riesling.

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