Cooking TimeLess than an hour
Yields1 bowl of cebiche
4 oz. Oshēn Salmon (or grouper) cut into 1/4-inch pieces (sashimi style)
1/4 red onion, quartered and thinly sliced
Salt to taste
Cancha (corn nuts, also known as toasted corn)
Steamed choclo (large-kernel Peruvian corn)
Leche de Tigre Ingredients
2 oz. fresh lime juice
1 garlic clove
1/2 habanero, rough chop
salt to taste
1 cup orange juice
1 cinnamon stick
3 tbsp. sugar
1 small Japanese sweet potato
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
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.
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.
In a bowl, add the fish, onion, concha, and choco. Add your leche de tigre and mix all ingredients. Let sit for 30 minutes.
Add micro cilantro, a pinch of black pepper, and olive oil to garnish. Serve with a piece of roasted sweet potato.