Peru may well have been the birthplace of America’s favorite vegetable. Certainly one of the favorite ways to eat potatoes in Peru is in ceviche: a fresh, light mélange of fish marinated in lime juice with loads of aromatics and vegetables. Serve this refreshing lunch or first-course starter in lettuce cups, or scoop it up on baked tortilla chips. |
- 1 pound white potatoes, peeled and cut into 1/4-inch cubes
- 1 cup fresh or frozen corn kernels
- 1 pound skinned halibut, black bass, striped bass, or tilefish, cut into 1/2-inch pieces
- 1 large mango, peeled, seeded, and chopped
- 1/2 cup halved, thinly sliced red onion
- 1 small fresh jalapeño chile, stemmed, seeded, and minced
- 1/2 cup fresh lime juice
- 1/4 cup minced cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
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Bring a large saucepan of water to a boil over high heat. Add the potatoes; boil for 5 minutes.
Add the corn and boil until the potatoes are tender, about 5 minutes. Drain in a colander set in the sink, place in a large non-reactive bowl (see note), and cool to room temperature, about 1 hour.
Add the fish, mango, onion, jalapeño, lime juice, cilantro, salt, and pepper; toss well. Cover and refrigerate for at least 6 hours or up to 24 hours, tossing occasionally. Serve in lettuce cups, or with baked tortilla chips.
(Note: A nonreactive bowl is one that will not form harmful chemical compounds when acid (as in the lime juice here) touches its surface. Nonreactive materials include heat-safe glass, stainless steel, enameled iron, or enameled steel. Reactive cookware is made of tin, copper, and non-anodized aluminum; certain dyes and chemicals in decorative glass and pottery are also reactive.) |
