Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch

Ingredients

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

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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