Peruvian Ceviche

Name: Peruvian Ceviche
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: South American, Latin American
Ingredients: 4 butter lettuce leaves; 118 milliliters cilantro leaves, chopped; 1 cob sweet corn, boiled and cut into 4 pieces; 177 milliliters lime juice; 1 smalls red onion, halved and slivered; 1 teaspoons salt; 680 grams ono, mahimahi, or bluenose bass, diced; 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced

Peruvian Ceviche

The recipe Peruvian Ceviche could satisfy your South American craving in roughly 1 hour. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 232 calories, 32g of protein, and 4g of fat per serving. This recipe serves 4. If you have salt, cilantro leaves, bluenose bass, and a few other ingredients on hand, you can make it. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert.

Instructions

Rinse diced fish and slivered red onion in cold water and dry thoroughly.

Ingredients you will need

Red Onion

Water

Fish

In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and aj amarillo sauce (if using). Cover and refrigerate 20 minutes.

Ingredients you will need

Lime Juice

Red Onion

Habanero Chili

Sauce

Fish

Salt

Equipment you will use

Bowl

Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.

Ingredients you will need

Lettuce Leaf

Sweet Potato

Cilantro

Corn

Equipment you will use

Bowl

Peruvian Pantry: Aj amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a pured sauce at many Latin markets.

Ingredients you will need

Chili Pepper