Peruvian Ceviche
Peruvian Ceviche
What is your favorite seafood? Mine is hands down Peruvian ceviche. I cannot wait to visit Peru as I really miss Corvina (king of all fish) but you can use mahi-mahi, grouper or flounder instead. The most important is to find the freshest fish possible!
Ingredients
- 1 large red onion very thinly sliced
- 1⅓ sea bass fillet (grouper, mahi or any other firm-textured white fish can be used)
- 8 limes juiced
- 1 garlic clove cut in half
- 4 cilantro sprigs chopped
- 1 limo Chile seeded and finely chopped
- 1 sweet potato cooked and cut into small cubes
- Choclo which is white corn with big ears (found in Latin market)
- Salt & pepper to taste
Instructions
- Cut fish into uniform strips around 1 1/4 by 3/4 inch.
- Place fish in a large bowl, add a good pinch of salt, garlic and mix.
- Let fish cook for 2 minutes and add the lemon juice.
- Let fish cook in marinade for 2 minutes.
- Add onion, cilantro, chili & sweet potato to the fish. Combine gently with a spoon and find the right balance of salt, sour, and chile to your taste buds.
- Divide among serving bowls and enjoy immediately.
Eugenia
I’ve just put this at the top of my bucket list.