Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch

Ingredients

  • 1 cob sweet corn, boiled and cut into 4 pieces
  • 4 butter lettuce leaves
  • 1 ½ pounds ono, mahimahi, or bluenose bass, diced
  • 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
  • ½ small red onion, halved and slivered
  • 1 tablespoon aj amarillo sauce (optional; see "Peruvian Pantry," below)
  • ½ cup cilantro leaves, chopped
  • + 3 more ingredients
    • ½ teaspoon salt
    • ¾ cup lime juice
    • 1 habanero chile, seeded, halved, and thinly sliced (optional)

1. Rinse diced fish and slivered red onion in cold water and dry thoroughly. 2. In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes. 3. Just before serving, stir in cilantro. Divide between 4 bowls an...

View full recipe at My Recipes

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