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Peruvian ceviche

Peruvian Ceviche

Ernesto Moreno
4.92 from 50 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Main Course
Cuisine Peruvian
Servings 1 serving

Ingredients
 
 

FISH

  • 1 1/4 pounds fish fillets sole, cut on the bias into 1 inch dice
  • 1/4 cup lemon juice fresh, save half
  • 1/4 cup lime juice fresh, save half
  • 1 Aji Amarillo save half

CORN

  • 2 ears corn cut in half

SWEET POTATO CRISP

  • 1 potatoes sweet
  • cilantro leaves

PERUVIAN SALSA GARNISH

  • 1 red onion cut in 1/2 lengths and sliced thin
  • 2 teaspoons cilantro leaves finely chopped
  • salt
  • pepper
  • 1 clove garlic

Instructions
 

Fish

  • Place the cut fish into a bowl and combine the lemon, lime, aji amarillo, garlic and fish mixture and let it marinate.
  • Add seasonsing as desired.

Corn

  • Boil the corn in water until soft and then chill.
  • Serve cold.

Sweet Potato Crisp

  • Peel the sweet potato to long strings and deep fry in hot oil.

Peruvian Salsa Garnish

  • Marinate the julienned red onion in the lemon and lime juice.
  • Add aji amarillo, choppped cilantro and season.
  • *Aji Amarillo is a Peruvian spice, it's ready-made and sold as a paste or sometimes whole in jars. This recipe uses the paste.

Notes

PERUVIAN CEVICHE
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