Peruvian Ceviche
Leigh Beisch
Prep Time 1 hr

Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly “cook” fresh fish. Habanero chiles add a spicy kick to the dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce.

How to Make It

Step 1
1

Rinse diced fish and slivered red onion in cold water and dry thoroughly.

Step 2
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.

Step 3
3

Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.

Step 4
4

Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 1/2 pounds ono, mahimahi, or bluenose bass, diced
 1/2 small red onion, halved and slivered
 3/4 cup lime juice
 1/2 teaspoon salt
 1 habanero chile, seeded, halved, and thinly sliced (optional)
 1 tablespoon ají amarillo sauce (optional)
 1/2 cup cilantro leaves, chopped
 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
 1 cob sweet corn, boiled and cut into 4 pieces
 4 butter lettuce leaves

Directions

Step 1
1

Rinse diced fish and slivered red onion in cold water and dry thoroughly.

Step 2
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.

Step 3
3

Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.

Step 4
4

Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.

Step 5
5

Note: Nutritional analysis is per serving.

Peruvian Ceviche