Peruvian Ceviche

Name: Peruvian Ceviche
Ingredients: 2 14 lbs sole fillets or 2 14 lbs any tender white fish; 8 to 10 key limes, juice of, freshly squeezed; 5 finely chopped fresh chili peppers; salt; pepper; 1 12 tablespoons chopped cilantro; 3 -5 cloves crushed garlic; 3 leaves lettuce; 3 yellow sweet potatoes; maiz corn; 1 fresh chili pepper, cut in thin slices for decoration

11 ingredients

11 steps

Ingredients

2 14 lbs sole fillets or 2 14 lbs any tender white fish
8 to 10 key limes, juice of, freshly squeezed
5 finely chopped fresh chili peppers
salt
pepper
1 12 tablespoons chopped cilantro
3 -5 cloves crushed garlic
3 leaves lettuce
3 yellow sweet potatoes
maiz corn
1 fresh chili pepper, cut in thin slices for decoration

Directions

1

Boil sliced corn with a few anise seeds.
2

Boil sweet potatoes, peel and cut into slices 1 inch (2 cm) thick.
3

Wash fish with water and salt.
4

Cut in squares 1/2 inch thick.
5

Slice onion thinly; add salt.
6

Cut chili in halves, seeded and deveined.
7

Place fish on serving dish and season with crushed garlic and salt.
8

Add finely chopped chili, key lime juice, pepper and chopped cilantro.
9

Let set for 10 minutes (taste juice to check hotness).
10

Place onions over fish.
11

Decorate the platter with the slices of corn (corn cut in 8 slices), chili, sweet potato and leaves of lettuce.