Peruvian Ceviche

Name: Peruvian Ceviche
Ingredients: 2 ears of corn; 1 large sweet potato; 2 pounds of fresh sole or sea bass, cut into half-inch cubes; 2 teaspoons crushed garlic; 2 teaspoons chopped coriander; 2 teaspoons spicy red chili pepper, chopped in a blender; Juice of 8 to 10 small lemons; Salt and pepper to taste; 4 large leaves of lettuce; 2 medium onions, thinly sliced; 1 large hot red pepper, sliced into quarter-inch rings

11 ingredients

9 steps

Ingredients

2 ears of corn
1 large sweet potato
2 pounds of fresh sole or sea bass, cut into half-inch cubes
2 teaspoons crushed garlic
2 teaspoons chopped coriander
2 teaspoons spicy red chili pepper, chopped in a blender
Juice of 8 to 10 small lemons
Salt and pepper to taste
4 large leaves of lettuce
2 medium onions, thinly sliced
1 large hot red pepper, sliced into quarter-inch rings

Directions

1

In separate pots, boil the corn and the sweet potato until tender.
2

Peel the sweet potato.
3

Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.
4

Place cubed raw fish in a bowl with the garlic, coriander and chili pepper.
5

Add enough lemon juice to cover the fish.
6

Season with salt and pepper.
7

Let marinate for 10 to 45 minutes, until the fish is milky white.
8

For each serving, place a mound of the fish on a leaf of lettuce.
9

Top with onions and a ring of red pepper, and add corn and sweet potato.