Secret Recipe: La Costanera's Peruvian Cebiche for Summertime
Fresh halibut, hominy, and sweet potato give a unique spin to La Costanera's cebiche. (Courtesy of La Costanera)

Secret Recipe: La Costanera's Peruvian Cebiche for Summertime

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Chef Carlos Altamirano's La Costanera has been teaching us about Peruvian flavors since the restaurant first opened in San Francisco in 2009. Relocated to Half Moon Bay during the pandemic, Altamirano is sharing his approach to traditional dishes Peruvian dishes made with local ingredients with a new coastal audience.

His cebiche de pescado is a great example of his style, utilizing fish from the waters that glitter beyond your patio seat at the Half Moon Bay restaurant. While HMB is an easy escape from the Bay Area, now you can get a taste of this super-simple and summery dish at home.


Chef Carlos Altamirano of La Costanera in Half Moon Bay.(Courtesy of La Costanera)

Recipe: Carlos Altamirano's Cebiche de Pescado

Serves 4-6


Cebiche

1 1/2 pounds halibut (or other white fish), cubed

1 sweet potato, boiled, peeled and sliced

1/4 red onion, finely sliced

1 cup choclo (may substitute hominy if unavailable)

1 tablespoon sugar


Leche de tigre marinade

3/4 red onion, finely sliced

1/2 aji amarillo pepper, pureed

1/2 garlic clove, finely chopped

12 lemons, juiced

2 tablespoons coriander, finely grated

Salt and pepper to taste


Instructions

Boil choclo in enough water to fully cover along with sugar until tender; drain and let cool. In a small bowl, combine all leche de tigre ingredients; mix well. Add fish to the marinade; mix well. Transfer to your desired serving dish and garnish with sweet potato, red onion and choclo. Serve with yucca chips if desired.

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