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Ceviche

Ceviche is a Peruvian dish that is also popular in Mexico. In Peru the marinated fish is traditionally served with a garnish of sweet potatoes and corn. In this version of ceviche, the barely cooked fish is tossed with the lime juice and is served almost right away, rather than marinating and “cooking” in the lime juice for several hours. Peruvian aji chiles are sold in South American markets. Adapted from a recipe by Marilú Madueño, from Spain and The World Table, The Culinary Institute of America. SERVES 8

3 medium sweet potatoes
2 medium ears of corn
8 ounces (225 g) (21 to 25 count) shrimp, peeled and
deveined
8 ounces (225 g) colossal sea scallops, cut into thirds
2 pounds (900 g) (about 4) flounder or sole fillets, cut into
1-inch (2.5 cm) cubes
1½ cups lime juice
4 red aji chiles, finely chopped
2 cups diced red onions
Salt, as needed
3 tablespoons chopped cilantro

1. Bring the sweet potatoes (with skins on) and 3 quarts (3 liters) of cold water to a boil in a medium stockpot over high heat. Turn the heat to low. Simmer, covered, until tender, about 35 minutes. Set aside to cool to room temperature, then peel and slice into ¼-inch- (5 mm) thick slices.

2. Bring 2 quarts (2 liters) of water to a boil in a large pot. Add the corn and cook for 5 minutes. Transfer to an ice bath for 3 minutes, then drain and slice the corn off the cob, leaving some sections of the kernels intact.

3. Fill a large saucepan with 3 quarts (3 liters) of water and bring to a boil over high heat. Add the shrimp and scallops and boil for 60 seconds, or until whitened and curled. Remove from the water and transfer to a large mixing bowl.

4. Add the fish, lime juice, chiles, and onions to the bowl. Add salt to taste. Toss together. Let sit for 30 minutes, or until the fish starts to whiten and curl in on itself. Divide the sweet potatoes among plates, then top with the marinated seafood mixture. Garnish with a few of the corn pieces and about a teaspoon of cilantro.