Peruvian Ceviche

Peruvian Ceviche
Photo by Leigh Beisch

Ingredients

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