Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch

Ingredients

  • 4 butter lettuce leaves
  • ¾ cup lime juice
  • 1 tablespoon aj amarillo sauce (optional; see "Peruvian Pantry," below)
  • ½ small red onion, halved and slivered
  • 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
    • 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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