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.
- 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 corn on the cob, boiled and cut into 2cm rounds (about 700gm)
- 6 sweet potatoes, boiled, peeled and thinly sliced diagonally (about 600gm)
- To serve: lime cheeks
- 1Place 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.
Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen
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