White Fish Ceviche (Cebiche de Pescado)

White Fish Ceviche (Cebiche de Pescado) — a appetizer recipe, 12 ingredients, about 60 min.

Serves 6 · 60 min · Appetizer

contains fish

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work
juice from about 8 large sour green limes
3 ají limo peppers, diced
3 finely-diced rocoto peppers or habanero peppers
Salt to taste
Pepper to taste
3 large onions, julienned
1 bunch finely-chopped cilantro
1 clove garlic, chopped
3 lettuce leaves per plate
16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual
5–6 sweet potatoes, boiled and peeled

Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
Add the onion and mix gently.
Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.

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