The ingredients of ceviche Peruano or Peruvian ceviche include flounder or sole fish, sweet potato, corn, habanero chiles and red onion. The dish also contains leche de tigre, a liquid made from lime juice, garlic, cilantro, red onion and habanero chiles.
To make ceviche Peruano, combine 2/3 cup of fresh lime juice, 2 smashed garlic cloves, 1 tablespoon of chopped fresh cilantro leaves, 1/2 seeded habanero chile and 4 large ice cubes in a blender, and puree the ingredients. Add 1/2 chopped red onion, blend everything well, and strain the liquid into a bowl through a fine-mesh sieve. Season the mixture with 1/2 cup of clam juice and kosher salt if desired, and chill the leche de tigre.
Make the ceviche by rubbing a bowl with 1 cut and seeded habanero chile and placing 1 pound of cubed flounder, fluke or sole; 1 sliced small red onion; the leche de tigre; and 4 large ice cubes in a bowl. Let the ceviche cure for a few minutes before removing the ice and adding the balled flesh of 1 steamed sweet potato and the kernels of 1 steamed ear of corn minus 1/3 cup. Garnish the ceviche with cilantro, and serve.