Recipe by: Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book, for Potatoes USA
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.
1 lb. white potatoes, peeled and cut into 1/4-inch cubes
1 cup fresh or frozen corn kernels
1 lb. 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 jalapeno 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
Prep Time: 70min | Cook Time: 360min
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, jalapeno, 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.
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.
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