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Peruvian Fish Ceviche
By Chef Maria Cummins
Course
entree
Cuisine
peruvian
Servings
8
Ingredients
- 2 pounds sushi-grade sea bass or corvina, cut into 1/2 inch cubes
- 2 cloves garlic, minced.
- 1 teaspoon of fresh ginger, grated
- 1 cup fresh lime juice – about 15 to 20 limes (buy the softest, juiciest ones available)
- 1 medium-size aji amarillo for medium spice (habanero or serrano optional).
- ½ cup red onion, thinly sliced (soaked in cold water with a dash of salt)
- ¼ cup of cilantro, chopped
- 1 1/2 teaspoon salt, to taste
- ½ cup of coconut milk
- 3 ice cubes (filtered water)
- 1 pound of small, cooked shrimp (optional)
- 1 small sweet potato, cooked (4 oz.)
- 2 cups Peruvian corn “Choclo” or yellow corn, cooked
Instructions
- Cook the sweet potato: Set a steamer in a small pot and add the sweet potato. Cover and steam over medium heat until barely softened, 10–12 minutes. Remove and let cool slightly. Discard the peel, then cut the potato into 1⁄2-inch slices.
- Add the ice cubes to the cubed fish to keep it chilled while preparing the broth.
- For the broth, add the cup of lime juice to the bowl with the garlic, ginger and the aji amarillo and a healthy pinch of salt and mix together. Add the coconut milk and mix. Adjust salt to taste. Add the chilled cubed fish and mix into the broth.
- Plate the sweet potatoes and “Choclo” corn then add the ceviche mixture.
- Garnish it with the drained red onions and cilantro.
NOTE: You can add any shellfish to this ceviche. Just make sure they are chilled and pre-cooked.
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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