Ceviche

Ingredients

• About 1 (2-ounce) fresh piece octopus, diced into small pieces
• About 1 (2-ounce) fresh piece sole, diced into small pieces
• 1/2 onion, diced
• 1 Peruvian aji pepper, julienned
• Dash sea salt
• Dash freshly ground black pepper
• 1 cup Peruvian lime juice

Directions

Place the fish pieces into a medium bowl. Add the onions and peppers and toss with the sea salt and pepper. Pour in the lime juice, give it a quick stir and consider yourself a Porteno!

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