Peruvian Ceviche with Patacones

[x_section style=”margin: 0px 0px 0px 0px; padding: 45px 0px 45px 0px; “][x_row inner_container=”true” marginless_columns=”false” bg_color=”” style=”margin: 0px auto 0px auto; padding: 0px 0px 0px 0px; “][x_column bg_color=”” type=”1/4″ style=”padding: 10px 10px 10px 10px; border-style: solid; border-width: 1px 1px 1px 1px; “][x_text class=”center-text “]by Karista Bennett[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]

The vibrant and colorful foods of South America beg to be tasted, savored and celebrated.  South America provides a garden of gorgeous and unique regional produce, oceans of seafood, tropical fruits that remind us of sunshine and summer; and spicy flavors that feel festive and indulgent.

Peruvian cuisine has always fascinated my curious culinary mind.  Much of the cuisine is inspired by the native Inca but it’s also greatly influenced by the many immigrants who have inhabited the land over time.  Most notably is the Spanish influence, using the regions bounty to create some of their traditional foods.

Introduced to ceviche in culinary school, I’ve been preparing this festive dish over the last 15 years. I remember the first time I practiced at home, my husband and father ate the entire bowl with blue corn chips.  It was such a huge hit I became a ceviche machine.  Although, never altering my winning recipe until years later when I decided to add avocado and mango to the mix.

Thinking I was being terribly creative with the addition of avocado and mango to my ceviche, I was pleasantly surprised when I sampled a Peruvian ceviche a few years ago.  Prepared with white fish, red onion, cilantro, corn and sweet potatoes… I found a new kind of ceviche heaven! Just like an artist, every chef interprets Peruvian ceviche differently.  It can be served as a starter with bits of lime and bitter orange marinated fish (usually sea bass) and shrimp, red onion, cilantro and sliced sweet potato with toasted concha or chulpe corn on the side (similar to American corn nuts). I’ve also had Peruvian ceviche served as a salad over a bed of butter lettuce with a spicy avocado dressing.

I like to serve Peruvian ceviche as a salad or light entrée.  Keeping the fish (I use halibut) in larger bite sized pieces and marinating in key lime juice.  Adding a habanero pepper, that’s been halved, to the marinating liquid – just for a bit of bite.[/text_output][gap size=”1.313em”][text_output]Adding to the dish thinly sliced red onions, sprigs of cilantro, scoops of baked sweet potato and bits of steamed or grilled corn completes this lovely Peruvian Ceviche.  Serve it in glass bowls, dishes or over a bed of greens that have been tossed in a simple vinaigrette.  My family loves this salad served with patacones (plantain chips).  An absolute treat because I don’t make patacones often.

This is a gorgeous summer dish that you can create at home using your regions local white fish and local produce.  Here in the Pacific Northwest I use halibut, but if you have access to sea bass or flounder that works well.  If I lived in the South, I’d substitute with those beautiful Gulf shrimp; which would be absolutely delicious.

Enjoy this classic Peruvian dish for your summer entertaining or just an evening on the deck.

Buen Provecho!

This recipe is only available in the VRAI Magazine Seasons – a Sampling of Seasonal Recipes that Inspire, digital cookbook. Get it here.

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