Ceviche de Pescado

Name: Ceviche de Pescado
Ingredients: 2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod); Salt; 1 cup fresh lime juice (about 12 limes); 1/2 teaspoon salt; 1 small clove garlic, chopped very fine; 1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji; 1 teaspoon chopped parsley; 1 teaspoon chopped cilantro; 1 medium onion, chopped fine (1/2 cup); 3 or 4 lettuce leaves; 4 ears of corn, cooked and cut into 2-inch pieces; 1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds; 1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft; A few strands of yuyo (a tangy seaweed, optional)

14 ingredients

14 steps

Ingredients

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Directions

1

1.
2

Cut the fish into strips 1 1/2 inches long by 1/4 inch wide.
3

Soak the strips in lightly salted water for 1 hour to tenderize.
4

Drain well.
5

2.
6

Put the fish in a bowl and fold in the lime juice carefully.
7

Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
8

3.
9

Just before serving, mix in the parsley, cilantro, and onion.
10

4.
11

To serve, line a bowl or large platter with the lettuce.
12

Place the ceviche in the center.
13

Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
14

Garnish with the seaweed, if using.