White Fish Ceviche (Cebiche de Pescado)

Name: White Fish Ceviche (Cebiche de Pescado)
Cuisine: Peru
Ingredients: 4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work; juice from about 8 large sour green limes; 3 ají limo peppers, diced; 3 finely-diced rocoto peppers or habanero peppers; Salt to taste; Pepper to taste; 3 large onions, julienned; 1 bunch finely-chopped cilantro; 1 clove garlic, chopped; 3 lettuce leaves per plate; 16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual; 5–6 sweet potatoes, boiled and peeled

Kategorie: Appetizer

Küche: Peru

Quelle ↗

Zutaten

4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work
juice from about 8 large sour green limes
3 ají limo peppers, diced
3 finely-diced rocoto peppers or habanero peppers
Salt to taste
Pepper to taste
3 large onions, julienned
1 bunch finely-chopped cilantro
1 clove garlic, chopped
3 lettuce leaves per plate
16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual
5–6 sweet potatoes, boiled and peeled

Anleitung

1. Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.

2. Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.

3. Add the onion and mix gently.

4. Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.