Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch

Ingredients

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