Peruvian Ceviche

Ingredients

• 1 lb sea bass or halibut, cut into 1/2-inch cubes
• 1 cup lime juice (about 8-10 limes)
• 1/2 red onion, very thinly sliced
• 1 jalapeño or ají limo (seeded and minced)
• 1/4 cup cilantro (chopped)
• 1 clove garlic (minced)
• salt and pepper, to taste
• 1 sweet potato, boiled and sliced, for serving
• corn on the cob, boiled and cut into rounds, for serving
• lettuce leaves

Steps

1. 1

   Combine cubed fish and lime juice in a glass bowl. The lime juice must fully cover the fish. Refrigerate for 15-20 minutes (no longer, or the fish becomes rubbery).

2. 2

   While fish cures, soak red onion slices in ice water for 5 minutes to mellow their bite. Drain.

3. 3

   When fish is opaque on the outside but still slightly translucent in the center, drain most of the lime juice (leche de tigre), reserving about 1/4 cup.

4. 4

   Toss fish with onion, jalapeño, cilantro, garlic, salt, and the reserved leche de tigre.

5. 5

   Serve immediately on lettuce leaves with boiled sweet potato slices and corn rounds on the side.