Ceviche De Pescado (Fish Salad Cooked in Lime Juice)

Name: Ceviche De Pescado (Fish Salad Cooked in Lime Juice)
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 1 fresh chili peppers, seeded and chopped fine (preferably aji amarillo); 1 teaspoon chopped cilantro; 4 ears corn, cooked and cut into 2 inch pieces; 907 grams fish fillets (such as flounder, sole, or red snapper); 1 small garlic clove, chopped very fine; 3 lettuce leaves; 237 milliliters fresh lime juice (about 12 limes); 118 milliliters medium onion, chopped fine; 1 teaspoon chopped parsley; 6 servings salt, to taste; 454 grams sweet potato, roasted in the skin, peeled, and sliced into 1/2 inch thick rounds; 454 grams yucca root, peeled, cut into little-finger-sized slices, and boiled until soft

The recipe Ceviche De Pescado (Fish Salad Cooked in Lime Juice) is ready in roughly 2 hours and 5 minutes and is definitely an awesome gluten free, dairy free, and pescatarian option for lovers of South American food. One serving contains 401 calories, 35g of protein, and 4g of fat. This recipe serves 6. Head to the store and pick up fish fillets, salt, onion, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.