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Name: Ceviche
Total time: 30 min
Yield: Serves 4
Cuisine: Peru
Ingredients: 600 g firm white fish fillets; 180 ml lime juice; 1 red onion; 1 aji limo or fresh red chili; 15 g cilantro; 1 clove garlic; 1 tsp salt; 0.5 tsp black pepper; 300 g sweet potato; 2 corn on the cob

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Peru30 minServes 4cooked before

Ceviche

Ingredients10

firm white fish fillets600 g
lime juice180 ml
red onion1
aji limo or fresh red chili1
cilantro15 g
garlic1 clove
salt1 tsp
black pepper0.5 tsp
sweet potato300 g
corn on the cob2

seafoodfruitvegetablespice & saucegrain

Method

Cut the fish into 1.5 cm cubes and place in a non-reactive bowl.
Thinly slice the red onion, seed and mince the chili, and finely chop the cilantro and garlic.
Pour the lime juice over the fish, add the onion, chili, garlic, salt, and pepper, and toss gently.
Cover and refrigerate for 15 to 20 minutes, until the fish turns opaque.
Meanwhile, boil the sweet potato and corn until tender, then cut the potato into slices and the corn into rounds.
Fold in the cilantro just before serving.
Serve the ceviche immediately with the sweet potato and corn on the side.