Recipe courtesy of Executive Chef Franco Rivadeneyra, Hotel Paracas, Paracas, Peru.
Peru is often considered the country where ceviche originated, so it’s no surprise the Peruvians know how to do it right. Franco Rivadeneyra, the executive chef at Hotel Paracas in Peru, was inspired to create this fisherman-style ceviche thanks to the property’s easy access to the freshest sole and the best raw ingredients in the area. This recipe is classically Peruvian, with the additions of lima beans and big Peruvian cancha corn from the mountains.
- 1 pound sole fish filets, cut into cubes
- Salt and black pepper, as desired
- 1 teaspoon ground garlic
- 1 teaspoon chopped cilantro
- ½ teaspoon chopped ginger
- 1 tablespoon chopped celery
- 1 red onion, julienned
- 1 teaspoon rocoto chili paste
- 1 cup lime juice
- ½ cup fish broth
- ½ cup asparagus, blanched and cut into pieces
- ½ cup green lima beans, steamed
- ½ cup steamed corn, for garnish
- ½ cup toasted Cancha corn (can be found in specialty markets, or corn nuts can be substituted), for garnish
Place fish in a bowl, and season with salt, pepper, garlic and cilantro. Add ginger, celery, red onion, rocoto paste and mix well. Pour in lime juice and marinate all for 2 minutes, then add broth.
Add asparagus and lima beans, combine, and adjust seasoning to taste. Serve in a deep plate and garnish with steamed corn and cancha corn. Serves 4.
An homage and tribute to the Ica region, Chef Rivadeneyra pairs it with Intipalka Sauvignon Blanc, from Santiago Queirolo, Peru. Translated to mean “Valley of the Sun,” the wine’s sweet accents of peach and citrus bring out the citrus of the ceviche, while the zest and balanced acidity complements spice of the chili and ginger.