Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch

Ingredients

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

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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