A highland ceviche that is fresh, citrusy, and delicately firm. Trout is tossed to order with lime, ají limo, red onion, and cilantro, while sweet potato, corn, and toasted maize bring sweetness and crunch to the plate. Cold, direct, and built around that unmistakable meeting of Peru's coast and Andes.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the sweet potato and cut it into medium pieces; slice the corn into rounds. Bring the water to a boil, add both, and cook for 18 to 20 minutes, until the sweet potato can be pierced easily without falling apart and the corn is tender. Drain and let them cool slightly while you prepare the ceviche.
Slice the red onion into thin feathers and finely chop the ají limo and cilantro. Keep the trout well chilled, remove the skin and any visible bones, and cut it into roughly 2 cm cubes. Because it will be served raw, use trout from a reliable supplier that is intended for raw consumption and has received appropriate parasite-destruction freezing treatment; lime changes the texture but does not make unsuitable fish safe. Keep the cubes refrigerated until mixing.
Place the chilled trout in a bowl, add the salt, ají limo, and cilantro, and toss gently for 20 seconds. Add the lime juice and mix for another 30 seconds; immediately fold in the red onion just until evenly distributed. Serve without leaving it to marinate: the trout should remain firm and juicy, with bright, clean acidity.
Arrange the lettuce as a base and spoon the freshly mixed ceviche over it. Serve the sweet potato, corn, and toasted maize alongside, keeping the toasted maize out of the juices so it stays crisp. The plate should arrive cold, citrusy, and fresh, with delicate but firm trout and onion that still has crunch. And that's it—the Andes in ceviche form.
