Peruvian ceviche and grilled leeks salsa
For the ceviche:
- 500 g (1.1 pounds) of very fresh firm white fish (halibut, tilapia or other), cut into cube
- 60 ml (1/4 cup) of lime juice
- 10 ml (2 teaspoons) of grated fresh ginger
For the salsa:
- 2 to 3 leek whites, cut in half lengthwise
- 2 small sweet potatoes, peeled and cut into quarters
- 125 ml (1/2 cup) of blanched corn kernels
- 1 Lebanese cucumber, diced into 0.5 cm (1/4 inch) cubes
- 1 Jalapeño pepper, finely chopped to taste
- 1/2 bunch of cilantro
- 4 radishes, cut into thin slices
- 60 ml (1/4 cup) cereal plain puffed quinoa
- 15 ml (1 tablespoon) of lime juice
- Zest of one lime
- Salt and pepper to taste
- Olive oil in sufficient quantity
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Preheat oven to 375°F (190°C) or BBQ to medium.
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Place leeks and potatoes on a baking sheet, coat with oil and season.
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Bake for 20 to 25 minutes or until roasted and tender. On the BBQ, cook over indirect heat until vegetables are grilled and tender.
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Let stand at room temperature.
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Cut leeks into chunks and sweet potato wedges in half. Set aside.
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Drizzle lime juice over fish cubes and sprinkle with grated ginger.
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Marinate for 10 minutes in the refrigerator for a rawer ceviche or up to 60 minutes for a more cooked fish.
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Gently mix leek, potatoes, corn, jalapeño and cucumber. Drizzle with lime juice and a dash of olive oil, then adjust the seasoning.
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Place the salsa on a plate, add the fish and sprinkle with quinoa, radishes and cilantro. Serve with corn chips or croutons.
