Ceviche de Pescado (Fish Ceviche)

By garciamoss

Ingredients

• To Garnish:
• 2 lbs fresh firm white-flesh fish (e.g., grouper, sea bass or tilapia)
• Salt to taste
• 2 medium purple onions, thinly sliced
• 1 medium rocoto ají pepper, finely diced
• 1 garlic clove, crushed and minced
• Juice of 12 fresh limes or more if necessary
• 1 teaspoon ají amarillo paste
• Chopped cilantro
• Roasted sweet potatoes
• Corn on the cob or Peruvian white corn if available
• Toasted corn, “cancha,” if available
• Lettuce leaves

Preparation

Step 1

1. Rinse, drain and pat fish dry. Cut fish in bite size pieces and place in a glass or non-reactive bowl, season with salt.
2. Rinse the onions in cold water to take away some of the bitterness. Once the onions are drained, place them in the bowl with the fish. Add the rocoto pepper and garlic.
3. In a blender or a separate bowl, mix the lime juice with the ají amarillo and pour over the fish mixture. Add the cilantro and mix well and check again for seasoning. Serve immediately with sweet potatoes, corn and lettuce.