White Fish Ceviche (Cebiche de Pescado)

Ingredients

• For the ceviche:
• 4 lb (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work
• juice from about 8 large sour green limes
• 3 ají limo peppers, diced
• 3 finely-diced rocoto peppers or habanero peppers
• Salt to taste
• Pepper to taste
• 3 large onions, julienned
• 1 bunch finely-chopped cilantro
• 1 clove garlic, chopped
• For the sides:
• 3 lettuce leaves per plate
• 16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual
• 5–6 sweet potatoes, boiled and peeled

Method

1. Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
2. Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
3. Add the onion and mix gently.
4. Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.