Peruvian Ceviche (the National Dish of Peru)

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 lb sea bass or other white fish (cut into bite size pieces)

1 quart water (chilled)

1 red onion (sliced thinly lengthwise)

1 aji amarillo (seeds removed and diced)

1 clove garlic (minced)

1/4 cup lime juice, fresh

1/4 cup lemon juice, fresh

2 teaspoons cilantro (chopped finely)

1 sweet potato (cut into slices)

lettuce leaves (for serving)

corn kernels, toasted (large)

1 Tablespoon oil

salt and pepper (to taste)

Directions

Place water into a pot on the stove to boil. Add in the sweet potato and cook until fork tender (or they can be grilled)

Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently. Drain water.

Add onions to soak in remaining 1 cup of chilled water and set aside.

Place aji, garlic, and pinch of salt in a mortar and pestle Grind to make a paste.

Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro. Let marinade for at least 10 minutes.

Meanwhile toast the corn kernels on the stove in a tablespoon of oil. They will pop slightly when they are toasted. Place on a paper towel to remove excess oil and add salt to taste.

On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels.

Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.

Nutrition

• Calories: 188 kcal
• Total Fat: 6 g
• Cholesterol: 90 mg
• Sodium: 109 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 21 g