Peruvian ceviche and grilled leeks salsa

Author: Les Cultures de chez nous
Ceviche et salsa péruviens de poireaux grillés
Preparation 30
Baking 25
Portions 4
Freezing No


For the ceviche:
  • 500 g (1.1 pounds) of very fresh firm white fish (halibut, tilapia or other), cut into cubed
  • 60 ml (1/4 cup) of lime juice
  • 10 ml (2 teaspoons) of grated fresh ginger
For the salsa:
  • 2 to 3 leek whites, cut in half lengthwise
  • 2 small sweet potatoes, peeled and cut into quarters
  • 125 ml (1/2 cup) of blanched corn kernels
  • 1 Lebanese cucumber, diced into 0,5 cm (1/4 inch) cubes
  • 1 Jalapeño pepper, finely chopped to taste
  • 1/2 bunch of cilantro
  • 4 radishes, cut into thin slices
  • 60 ml (1/4 cup) cereal plain puffed quinoa
  • 15 ml (1 tablespoon) of lime juice
  • Zest of one lime
  • Salt and pepper to taste
  • Olive oil in sufficient quantity
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  • Preheat oven to 375°F (190°C) or BBQ to medium.
  • Place leeks and potatoes on a baking sheet, coat with oil and season.
  • Bake for 20 to 25 minutes or until roasted and tender. On the BBQ, cook over indirect heat until vegetables are grilled and tender.
  • Let stand at room temperature.
  • Cut leeks into chunks and sweet potato wedges in half. Set aside.
  • Drizzle lime juice over fish cubes and sprinkle with grated ginger.
  • Marinate for 10 minutes in the refrigerator for a rawer ceviche or up to 60 minutes for a more cooked fish.
  • Gently mix leek, potatoes, corn, jalapeño and cucumber. Drizzle with lime juice and a dash of olive oil, then adjust the seasoning.
  • Place the salsa on a plate, add the fish and sprinkle with quinoa, radishes and cilantro. Serve with corn chips or croutons.

Chef's notes