PERUVAN CEVICHE (CEVICHE PERUANO)

PERUVAN CEVICHE (CEVICHE PERUANO) image

Yield 6 servings

Number Of Ingredients 8

800 grams of the freshest firm fish you can find, such as sole, red snapper, bass
1/2 red onion, thinly sliced
1/2 aji limo rojo* or red jalapeno, diced very finely
1 1/2 cups fresh lime juice, about 16 limes
3 sweet potatoes, peeled and boiled
1/2 cup large-kernel corn
Salt and pepper, to taste
Lettuce, for serving

Steps:

Cut fish into cubed, about 1.5 inch thick. In a bowl, combine fish, lime juice, pepper and onion. Depending on the acidity of your limes, "cooking" time will vary. Ceviche is ready when the fish looks cooked: it has slightly contracted, has become more opaque and firm. This usually takes no longer than 2 hours, but can be as quick as 30 minutes. Occasionally toss ceviche while it marinates. Sprinkle ceviche with salt and pepper when ready. Serve with sweet potato and corn, on top of lettuce. *You may find aji at a Latin American grocer. Red jalapeno, or a habanero if you're adventurous, will be a fine substitute.