Peruvian Ceviche (the National Dish of Peru)
Did you know that Peru has an annual Ceviche Day each June 28th? Make this and see why!
Servings 4
Calories 188kcal
Ingredients
- 1 lb sea bass or other white fish cut into bite size pieces
- 1 quart water chilled
- 1 red onion sliced thinly lengthwise
- 1 aji amarillo seeds removed and diced
- 1 clove garlic minced
- 1/4 cup lime juice, fresh
- 1/4 cup lemon juice, fresh
- 2 teaspoons cilantro chopped finely
- 1 sweet potato cut into slices
- lettuce leaves for serving
- corn kernels, toasted large
- 1 Tablespoon oil
- salt and pepper to taste
Instructions
- Place water into a pot on the stove to boil. Add in the sweet potato and cook until fork tender (or they can be grilled)
- Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently. Drain water.
- Add onions to soak in remaining 1 cup of chilled water and set aside.
- Place aji, garlic, and pinch of salt in a mortar and pestle Grind to make a paste.
- Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro. Let marinade for at least 10 minutes.
- Meanwhile toast the corn kernels on the stove in a tablespoon of oil. They will pop slightly when they are toasted. Place on a paper towel to remove excess oil and add salt to taste.
- On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels.
- Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.
Nutrition
Calories: 188kcal | Carbohydrates: 11g | Protein: 21g | Fat: 6g | Cholesterol: 90mg | Sodium: 109mg | Potassium: 473mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4715IU | Vitamin C: 14.6mg | Calcium: 40mg | Iron: 1.2mg