Peruvian Fish Ceviche

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
  • 1 quart water, boiled and chilled
  • 1 red onion, cut in 1/2 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, cut in 1/2
  • 1 sweet potato, sliced 1/4-inch thick
  • 2 tablespoons canola oil
  • 1 head butter lettuce
  • Japanese seaweed, for garnish
Directions
  • Have grill pre-greased and preheated to medium-high.

  • Place fish in a non-reactive 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 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 and garnish with Japanese seaweed, if desired.


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