Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch


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