The Great Ceviche Book

This recipe epitomizes what a great ceviche should be—crunchy, sweet, savory, tart, and rich all in one bite. Corvina, a type of sea bass, is the most widely used fish in South America for ceviche, and is very forgiving for the novice. Its firm, lean flesh holds up better to acid and is easy to either thinly slice or dice. The combination of sweet pot ato and raw marinated fish is common in Peru, although t here the potato might be roasted whole, sliced, and served fanned at the edge of a plate of ceviche similar to this crunchy, tart version.

As you eat the marinated fish, pull away bites of sweet potato from the edge of the dish and enjoy both components at once. Don’t be swayed to leave out the sweet potato garnish—you must try both the tart, firm fish and the potato in the same bite to really understand and savor how they work together. Leftover sweet potatoes make a great side dish for spicy foods. Cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to main- tain a gentle simmer and cook until the pota- toes are soft but still hold their shape, about 15 minutes. Drain the potatoes, reserving the syrup, and let cool.

Once the potatoes are at room tem- perature, put them back in the cooled syrup to store in the refrigerator until ready to use. Customize Vista Media Center. Drain the potatoes well before using.

The Great Ceviche Book has 7 ratings and 1 review. Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it des. The Great Ceviche Book is the definitive, authentic guide to this fresh vibrant cuisine. Ceviche—fresh seafood cured in citrus—boasts lively, bright flavors along with a low-fat, high-protein healthiness.

You should have about 2 cups. In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine.

Add the celery, red onion, and chopped cilantro and mix well. Transfer the ceviche to individual glasses or a large shallow bowl.

Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the c ilantro leaves. Serve immediately.