Seaweed and slices of red chili pepper accompany this gorgeous and easy ceviche served at La Mar, a cevicheria in San Francisco.
Peruvian corn (with large kernels) is available at Latin markets. For this recipe, steam a whole cob of corn for 15 minutes and then let cool and separate the kernels, discarding the cob.
Servings: 4 - 6
- 2 to 3 small red chili peppers (hot), stemmed, seeded and minced (3 teaspoons), plus 1/2 pepper for rubbing the bowl
- 1 1/3 pounds skinless Atlantic or black sea bass fillet (bones removed), cut into 3/4-inch pieces
- 2 teaspoons salt
- 5 to 6 stems cilantro leaves, chopped (about 3 tablespoons)
- Juice of 2 pounds Key limes (about 1 1/2 cups)
- 4 ice cubes
- 1/2 large red onion, cut into thin slices (about 1 cup)
- Lettuce leaves, for garnish
- 8 ounces cooked sweet potato, peeled, cooled and cut crosswise into 1/4-inch slices, for garnish
- 3/4 cup cooked Peruvian corn kernels (cancha), for garnish (optional; see headnote)
Chill individual serving plates.
Rub the inside of a large stainless-steel mixing bowl with the red chili pepper half, then place the sea bass pieces in the bowl. Season with salt, chopped red chili pepper and cilantro, tossing to mix well. Sprinkle with the Key lime juice. Top with the ice cubes and sliced red onions; toss to incorporate. Let sit for no more than 10 minutes.
When ready to serve, remove the ice cubes, then divide the mixture among individual plates garnished with lettuce leaves, slices of cooked sweet potato and large Peruvian corn kernels, if desired.
Adapted from a recipe by chef Gaston Acurio.
Tested by Randy Richter.
Email questions to the Food Section at email@example.com.