With 32 restaurants in 12 countries, prolific Peruvian chef Gastón Acurio may be Latin America’s answer to Bobby Flay or Mario Batali. Acurio and his wife operate restaurants around the world, including the popular upscale global chain, La Mar Cebichería, which opened its doors in New York City last year. The restaurant specializes in ceviche, or “cebiche,” a Peruvian delicacy made from fresh raw fish marinated in citrus juice.
Combine all ingredients in a blender and puree until smooth. Strain mixture through a fine-mesh sieve and season to taste with salt. Set aside.
Rub the bottom of a large bowl with the cut sides of the habanero; slice the habanero and reserve for garnishing later. Add the cubed fish, ice cubes, a healthy pinch of salt and lime juice to the bowl and mix together. Add half of the sliced red onion, leche de tigre and sliced habanero. Mix well and check for seasoning – you may want to add more salt.
Serve the ceviche with the cut sweet potato and choclo in a large bowl or several small plates. Drizzle any extra leche de tigre over the fish and garnish with cilantro leaves.