First prepare the choclo, or corn on the cob, by simmering in lightly salted water with the sugar, star anise, and peppercorns. Allow to cool to room temperature.
Season the fish with salt, to taste, and place in refrigerator for one hour. Remove the fish and rinse under cold water for about 10 seconds. Pat dry with a paper towel and dice into 1/2-inch squares and place in a medium mixing bowl. Can be prepared up to 4 hours ahead of time. Keep fish refrigerated.
Add the minced garlic and lime juice and a pinch of kosher salt, to taste.
Drain the choclo, if using corn on the cob, slice the cob into 1 ½-inch slices and add to the bowl.
Add the celery, aji limo, to taste, and toss together.
Allow to stand for 10 minutes to allow the leche de tigre (tiger’s milk) to develop.
To plate, place 2 slices of the sweet potato onto 4 plates. Add the sliced cilantro leaves to the middle of the plate. Spoon the ceviche onto the cilantro, and add the choclo to the opposite side of the sweet potato. Sprinkle with canchas, if using, and top with the julienned red pepper.
Pour even amounts of the leche de tigre around the ceviche and garnish with 2 sprigs of cilantro.
Serve immediately.
Perreault Magazine - 131 -
Preparation