Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch

Ingredients

  • 4 butter lettuce leaves
  • 1 ½ pounds ono, mahimahi, or bluenose bass, diced
  • ½ small red onion, halved and slivered
  • 1 tablespoon aj amarillo sauce (optional; see "Peruvian Pantry," below)
  • ½ teaspoon salt
  • 1 habanero chile, seeded, halved, and thinly sliced (optional)
  • 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

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