Ceviche

Name: Ceviche
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1½ lb white firm flesh fish; 1 red onion; Juice of 8 limes; 3 cloves garlic; 1 aji peppers; 3 tablespoons finely chopped cilantro; salt; 2 sweet potatoes; 2 ears of corn; lettuce

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Course
Appetizer
Cuisine
South American, Peruvian

Ceviche

Heidi Matthews

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Ceviche is a seafood dish popular in the coastal regions of Latin America, including Peru. It is made from raw fish cured in citrus juice and hot peppers.

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Ingredients

Servings

1½ lb white firm flesh fish , deboned (sole, sea bass, halibut or cod)
1 red onion , thinly sliced
Juice of 8 limes
3 cloves garlic , chopped
1 aji peppers , seeded and finely chopped (optional)
3 tablespoons finely chopped cilantro
salt

For the sides

2 sweet potatoes
2 ears of corn
lettuce

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Instructions

Cut the fish into ½-inch (1 cm) pieces. In an earthenware or glass bowl, combine fish, chopped garlic, aji pepper, cilantro and lime juice. Season with salt.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Place the sliced red onion in a bowl of cold salted water.
Cook sweet potatoes in a large pot of cold salted water until they are soft, around 25 minutes. Peel them and cut 1-inch (1 cm) slices.
Add corn to the boiling water and cook for about 8 to 10 minutes. Cut into 2-inch (5 cm) sections.
Place lettuce leaves on plate. Add corn and sweet potato on the side.
Drain the fish and mix with the onions. Place fish mixture on lettuce. Add salt to taste.