Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times.
Ingredients: [‘sea bass’, ‘red onion’, ‘chile’, ‘chile’, ‘key limes%2c juice of’, ‘salt’, ‘corn on the cob’, ‘sweet potato’, ‘lettuce leaf’]
Quantity of Ingredients: [“1 3/4 lbs sea bass or 1 3/4 lbs flounder fillets”,”1 red onion, very finely sliced “,”1/2 red aji limo chile, chopped very fine “,”1/2 yellow aji limo chile, chopped very fine “,”16 key limes, juice of”,” salt”,”1 ear corn on the cob, boiled u0026 cut into rounds (choclo variety is traditional, if you can find it)”,” boiled sweet potato (camote variety is traditional)”,” lettuce leaf”]
Number of Servings: 4
Steps: [‘Cut fish into bite size pieces and mix with onion in large bowl.’, ‘Wash onion & fish; drain well.’, ‘Season with salt and aji limo.’, ‘Toss fish preparation quickly in lime juice.’, ‘Refresh with a coupe of ice cubes. Mix well and remove ice before it has a chance to melt.’, ‘Serve ceviche immediately in a deep dish. Accompany with boiled sweet potato, corn, and lettuce.’]