Peruvian Ceviche
My mother has been making this for me since I was a kid. We are soon opening our own restaurant where we will focus on, you guessed it, Ceviche.
Peruvian Ceviche
My mother has been making this for me since I was a kid. We are soon opening our own restaurant where we will focus on, you guessed it, Ceviche.
Cooking Instructions
- 1
Roughly chop half the cilantro, the garlic and the ginger. Put it in a bowl.
- 2
Squeeze the juice of 8 limes and mix it into the bowl with the cilantro, garlic and ginger. Set aside for 5-10 minutes.
- 3
Dice the sweet potato. Boil until cooked but not too soft. Cool in cold water.
- 4
Cut the red onion in half. Thinly slice into half rings. Put the slices in a bowl with cold water for 5 minutes. (this helps get rid of the sharp raw onion flavor)
- 5
Pass the marinade through a colander to remove the cilantro, garlic and ginger. Add the aji amarillo and some salt to taste.
- 6
Cut the seabass into strips about 2x1 cm. Add a pinch of salt and mix
- 7
Mix the marinade in with the seabass. Let it sit for 10-15 minutes. The acidity of the lime will 'cook' the fish. In the meantime, cup the rest of the cilantro leaves.
- 8
After the fish has 'cooked', mix in the sweet potato, cilantro and onions in with the fish. Serve and easy immediately. Optional: garnish with toasted corn kernels.
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