Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch


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

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


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network