Peruvian corn has been cultivated for at least 3,000 years. An especially starchy variety, the corn is a little hard to find in the US but well worth seeking out for this recipe—it beautifully balances the sharp, acidic ceviche marinade. Slideshow: More Great Quick Fish Recipes 

Food & Wine
June 2012

Gallery

© Lucas Allen

Recipe Summary

total:
20 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the lime juice, clam juice and garlic with half each of the habanero and onion and 1 tablespoon of the cilantro. Blend until smooth. Strain the marinade through a fine strainer; season with salt.

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  • Spread the fluke in a single layer in a shallow glass or ceramic dish. Pour the marinade over the fluke. Cover and refrigerate until the fluke starts to turn white, at least 1 hour and up to 4 hours.

  • Stir the remaining habanero, onion and cilantro into the fluke and season with salt. Spoon the ceviche into Chinese soup spoons or small bowls and garnish with Peruvian corn kernels.

Notes

Peruvian corn is sold frozen on the cob at Latin markets and in the ethnic section of many supermarkets. Dried kernels are available at tienda.com.

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