Peruvian-Style Taʻape Ceviche

By Chef Mark Noguchi (Courtesy of Kimi Werner)

Ingredients

3 lbs whole taʻape (to make 1 lb of filleted fish)

6 cloves garlic

1 each cucumber, deseeded and diced or bias cut

1/2 each red onion, sliced paper thin

1 cup cherry tomatoes, diced

2 each oranges, juiced

5 each limes, juiced

1 each Jalapeño, deseeded and diced

2 each serrano chilis, deseeded and diced

2 cups Peruvian corn, toasted

TT salt and black pepper

Directions

Scale, gut, and cut taʻape into boneless skinless fillets. Remove the skin and dice into small cubes making sure to remove any pin bones.

Use a mortar and pestle (suribachi) to pound the garlic, with a good dose of salt, and lime juice, into a fine consistency.

*NOTE: Grinding or pureeing garlic prevents the harsh enzymes from releasing into the air. It makes a mellower taste.

Spoon orange juice and lime juice into the garlic.

Combine all ingredients together and refrigerate for about 20 minutes.

Serve cold and enjoy!

Recipe edited by Sarah Burchard