Ingredients
Cebiche Ingredients
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4 oz. Oshēn Salmon (or grouper) cut into 1/4-inch pieces (sashimi style)
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1/4 red onion, quartered and thinly sliced
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Salt to taste
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Cancha (corn nuts, also known as toasted corn)
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Steamed choclo (large-kernel Peruvian corn)
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Micro cilantro
Leche de Tigre Ingredients
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2 oz. fresh lime juice
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1 garlic clove
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1/2 habanero, rough chop
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salt to taste
Potato Ingredients
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1 cup orange juice
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1 cinnamon stick
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1 clove
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3 tbsp. sugar
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1 small Japanese sweet potato
Preparation
Award-winning Miami restaurant Itamae knows how to make a mean ceviche (or, in this case, cebiche). Check out their simple recipe below, featuring Japanese sweet potato, steamed choclo (Peruvian corn), and super-fresh fish.
Make note that this original recipe calls for grouper or white fish, though we see no reason why we can’t use our delicious salmon!
Chef pro tip: Make this recipe taste even better by sourcing our salmon. Consider using the One Night Stand Box for this recipe.
Itamae’s Cebiche Tradicional
Step 1
Mince garlic into a paste, and rough chop habanero. Add to a bowl, sprinkle salt to taste. Add lime juice and mix until garlic and salt dissolve.
Step 2
Roast Japanese sweet potato in oven with orange juice, 1cinnamon stick,1 clove, and 3 tbsp. white sugar. Roast until tender. Then peel potatoand cutintorounds.
Step 3
In a bowl, add the fish, onion, concha, and choco. Add your leche de tigre and mix all ingredients. Let sit for 30 minutes.
Step 4
Add micro cilantro, a pinch of black pepper, and olive oil to garnish. Serve with a piece of roasted sweet potato.
