Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch

Ingredients

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