Peruvian flounder ceviche

AT A GLANCE

  • Serves 4 people

  • 1 kg skinless flounder fillets, cut into 2.5cm wide strips
  • 1 Spanish onion, very thinly sliced
  • 2 tsp finely chopped small red chillies
  • 8 limes, juice only
  • 2 (about 700gm) corn on the cob, boiled and cut into 2cm rounds
  • 6 (about 600gm) sweet potatoes, boiled, peeled and thinly sliced diagonally
  • To serve: lime cheeks
01   Place fish in a non-reactive bowl. Add onion, chilli, lime juice, season to taste with sea salt, combine, cover and refrigerate for 15 minutes or until fish starts to turn from opaque to white. Serve with corn, sweet potato and limes.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

ANDY HARRIS

Drinking Suggestion:

OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Feb 2007

Feb 2007

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