Peruvian Ceviche
INGREDIENTS:
1 1/4 pounds fish fillets (sea bass, sole or flounder); cut on the bias into 1-inch dice (optional: octopus or shrimp) 1 quart water, boiled and chilled
1 red onion, cut in half lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn (choclo), cut in half
1 sweet potato, sliced 1/4-inch thick
2 tablespoons oil
PREPARATION:
Place fish in a bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water. Add onions to remaining chilled water and let soak. Meanwhile, 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, pepper and cilantro. Let marinate for 10-15 minutes. Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes. When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices.
