Ingredients
1 lb Fresh fish (bar, red snapper, sea bass)
1 Celery stalk
1-inch Piece of fresh ginger (optional)
2-3 Whole Aji Amarillo (you can find them frozen at most Latin Supermarkets) or 2 tbsp of Aji Amarillo paste
15 Limes to render 1.5 cups of fresh lime juice
3-4 Garlic cloves, finely chopped
1 Red onion
Salt & pepper to taste
Garnishes
Choclo (if you can’t find the large kernel corn, regular corn on the cob will suffice)
2 Sweet Potatoes
Sea salt for the Cancha
Instructions
Cook Your Sweet potato in boiling salted water
While the sweet potato is cooking, prepare the ceviche
Cut the red onion into thin slices, place in a bowl with cold water, and set aside.
To make the ceviche marinade:
Juice 15 limes (you want around 1.5 cups)
Blend celery stalks, aji Amarillo, ginger, and lime juice, strain, set aside.
Prepare the ceviche:
Cut fresh fish fillets in 1-inch strips
In a large bowl, toss the fish, garlic and the marinade.
Let it cure for 5 minutes and add salt and pepper to taste. If it tastes too bitter, add a tsp of sugar. Don’t let it sit more than 5 minutes! It will become bitter and inedible!
While curing, prepare choclo by boiling in water for 5 minutes.
Plate: cut the sweet potato into slices, serve with choclo, add ceviche, and top with red onions and cilantro.
- Prep Time: 25
- Cook Time: 5
- Category: Appetizers
- Cuisine: Peruvian
