Peruvian Ceviche
2 yam
2 lbs swordfish
small diced
2 ears corn
kernels sliced off and quickly sauteed
1/2 cup lime juice
2 Tbsp aji amarillo paste
1/4 cup clam juice
1 Tbsp ginger
microplaned, juice only
1 red onion
thinly sliced and soaked in cold H2O
1 red bell pepper
finely chopped
1 bunch cilantro
stems and leaves minced
1 Tbsp olive oil
salt and pepper
For the Ceviche
Depending on the size of your yams, you can either boil it whole or cut it into huge hunks. Boil it until just fork-tender, about 10-20 minutes depending on how big each chunk is. Set aside and let it cool.
Dice the swordfish. In a large bowl, mix it with the rest of the ingredients (except the sweet potato). Let the flavors marinate for 30 minutes. Gently fold in the sweet potatoes and hominy before serving, or you can use it as a garnish instead.
To Serve
Divide ceviche into rocks glasses with appropriate garnishes and serve with a spoon. Be sure to include some “leche de tigre” (marinade) with each portion!