Based on the traditional seafood ceviche in Peru. Mixed vegetables are tossed in a leche de tigre the name given to the lime marinade used to "cook" the vegetables. It's delicious and super easy to make.
Place all the chopped vegetables into a bowl. Juice the limes over the top.
Add the salt and sugar.
Use a pestle to crush the vegetables and release the juice in the veggies.
Tear up the nori sheet into small pieces and add to the vegetables. Mix well.
Place into the refrigerator for 30 minutes.
When the time has elapsed. Strain the liquid from the veggies and reserve the liquid. Keep refrigerated until ready to combine with ceviche.
Clean mushrooms well. Then slice into very thin slices. Place into bowl.
Slice the red onions into fine julienne and set aside.
Dice up the chili into small pieces and add to bowl of mushrooms.
Add the cilantro and mix to combine.
Add the leche de tigre and mix well. Taste and add salt as needed.
Add the red onions and the mayonnaise. Mix well.
Slice up the sweet potato into ½” slices.
Divide up the ceviche into four bowls and add the sweet potatoes and choclo.
Ingredients or substitutionsThe BEST option for an aji limo substitute is the habanero pepper. It is substantially much hotter than the aji limo but has a similar fruity flavor profile. Your best bet is to use less of it, remove all the seeds and shave down the inner membranes. If you really want less spice the cut and de-seeded peppers can be blanched for 10 seconds to remove more of the heat.You can also substitute with serrano or jalapeno pepper as they will be closer in terms of spiciness but they won’t have the same flavor profile.Finding choclo or the Peruvian corn is unlikely in the US. Your best bet is to see if you can locate it in the freezer section of your local Latin American food store. It is much larger in size and doesn’t have a sweet flavor typical of American corn. If you are unable to locate the choclo or an unsweet corn variety my recommendation is to simply leave it out.Tips for making the marinadeIf you prefer to use a food processor in place of a mortar and pestle for the veggies that is a short cut but I personally prefer the old-fashioned way in this recipe.Make your leche de tigre as close to the service time as possible so it's fresh.