serves four to six
Ingredients
Leche de Tigre:
2/3 c fresh lime juice
2 garlic cloves, smashed
1 Tbsp (packed) fresh cilantro leaves, chopped
1/2 ají limo or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
1/2 c bottled clam juice (optional)
Kosher salt
Ice cubes
Ceviche:
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1/2 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
Kosher salt
Cilantro leaves
Ice cubes
Method
For the leche de tigre: Set a fine-mesh sieve over a small bowl. Purée the lime juice, garlic cloves, chopped cilantro, and ají limo/habanero chile and four large ice cubes in a blender, until smooth. Add onion. Pulse three or four times. Strain liquid into a medium bowl. Stir in clam juice, if desired. Season with salt. Cover and chill.
For the ceviche: Pour water into a large pot fitted with a steamer basket. Bring to a boil. Add sweet potato. Cover and cook until just fork-tender, for about 30 minutes. Transfer to a plate. Let cool.
Add more water to same pot, if needed, until you have one inch of water. Bring to a boil. Add
the ear of corn to the pot and steam until crisp-tender, for about two or three minutes. Transfer to a plate. Let cool completely.
Halve potato, lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl. Set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for later).
Rub a large bowl with cut sides of chile. Throw away the rest. Place fluke, 2/3 of onion, leche de tigre, and four large ice cubes in the bowl. Stir well. Let it all marinate for two minutes, and remove the ice. Fold in potato and corn. Season with salt.
To serve: Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl. Garnish with remaining onion and cilantro.
La Mar by Gastón Acurio is located at 500 Brickell Key Drive.