Photo courtesy of Suyo Modern Peruvian
Serves 4
• Juice of 6 to 8 limes
• 1 Tbsp finely grated celery (preferably with a Microplane)
• 1 Tbsp chopped fresh cilantro
• 1 red jalapeño pepper, seeded and finely chopped
• 1 clove garlic, finely grated
• 1/4 tsp finely grated ginger
• 1 yam, peeled and cut crosswise into ½-inch-thick rounds
• 1 red onion, thinly sliced
• 1 (1-lb) skinless halibut fillet, cut into ½-inch cubes
• Salt and freshly ground black pepper, to taste
• 1 Tbsp chopped fresh cilantro, plus extra leaves for garnish
• Corn nuts, to serve
In a non-reactive bowl, combine all the ingredients for the leche de tigre and mix well. Cover and refrigerate until needed. (This can be made the night before.)
Preheat oven to 400°F.
Place yam in a greased baking dish and roast for 10 minutes. Set aside to cool. (This can also be prepared the day before since it is served cold.)
Put onion in a colander and rinse under cold running water to crisp it up and reduce its bitterness, then drain. Set aside to dry for 10 minutes.
Transfer halibut to a clean bowl and season generously with salt and pepper. Add leche de tigre, cilantro and reserved onion and mix well.
Serve immediately with corn nuts and roasted yams, and garnish with cilantro leaves. Do not drain the liquid—it’s the best part of the dish.
Vitis is is an indispensable seasonal guide for vintners, sommeliers and weekend imbibers alike that is dedicated to British Columbia’s rapidly evolving wine culture.
Vitis is is an indispensable seasonal guide for vintners, sommeliers and weekend imbibers alike that is dedicated to British Columbia’s rapidly evolving wine culture.
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