Arguably her national dish, Peru is famous for ceviche but surprisingly some of the best does not come from the deep waters of the Pacific coast, but on the other side of the Andean range in the Amazon.Deep in the jungle, at the head of the mighty Amazon River, the chefs in Iquitos use the abundant and meaty fresh-water fish of the Amazon, such as pirarucu, and the yucca root to prepare this delicious and refreshing national dish. This got me thinking that there might be some fish lurking in our waters that might make a fine crevice. Taking on an unsuccessful fishing trip in Poole Harbor Dorset, we did manage to get enough flounder in our bucket to make a ceviche, I didn’t catch anything but I was able to cook this as a simple starter on our return. Washed down with a little Muscadet it was a perfect fishermans’s treat.
- Juice of eight limes
- Three fillets of fresh flounder
- One small red onion thinly sliced
- One small chili
- One large sweet potato
1. In a large pan boil your sweet potato and yucca and cook for 20 minutes until soft. Remove from the water and leave to cool.2. With a sharp knife chop your fish into small piece a few centimeters squared.3. In a large mixing bowl add your chopped fish, sliced red onion, a pinch of salt, chopped chili and then pour in your lime juice making sure all the meat is submerged. Place in your fridge and leave for 30 minutes.4. Take four deep plates and add a few lettuces leaves in the bottom. Slice your yucca and sweet potato into hearty slices and place onto of the lettuce leaves. 5. Now take your fish, whose meat should now be white, from the fridge and stir through a good handful of finely chopped cilantro.6. Heap the marinated fish on top of the waiting potato and yucca and serve chilled with cold beer.