Peruvian Cuisine -- Ceviche

Name: Peruvian Cuisine -- Ceviche
Ingredients: 350 grams White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo); 100 ml Lime juice (lemon is too sweet for this dish); 15 cm Celery (finely chopped); 1/2 tsp Garlic (grated); 1/2 Onion (preferably red onion, sliced and soaked in water); 2 Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper); 2 potatoes, or 1 sweet potato Potato, or sweet potato (boiled whole, then peeled); 1 Fresh coriander (finely chopped); 1 Lettuce, cancha corn, Peruvian corn, etc.; 1 Salt and pepper

10 ingredients

8 steps

Ingredients

350 grams White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo)
100 ml Lime juice (lemon is too sweet for this dish)
15 cm Celery (finely chopped)
1/2 tsp Garlic (grated)
1/2 Onion (preferably red onion, sliced and soaked in water)
2 Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper)
2 potatoes, or 1 sweet potato Potato, or sweet potato (boiled whole, then peeled)
1 Fresh coriander (finely chopped)
1 Lettuce, cancha corn, Peruvian corn, etc.
1 Salt and pepper

Directions

1

Cut the tuna into 2-3 cm cubes and sprinkle with a lot of salt and a little pepper.
2

Combine the tuna with the finely chopped red chili peppers and celery and set aside for 5 minutes.
3

Mix in the garlic and lime juice.
4

Soak the sliced onion in water and drain it.
5

Sprinkle the onion and finely chopped coriander over the other ingredients and chill in the refrigerator for 5-20 minutes.
6

(The time is up to you; since I prefer the ingredients to be as fresh as possible, I chill it briefly.
7

But if you want the flavours to blend more, then chill it for longer.)
8

Place the lettuce and potato on a plate, cover that with the tuna mixture, then top the salad with cancha corn, or your choice of other condiments.