White Fish Ceviche (Cebiche de Pescado)
Total Time
1 hour
Servings
6–8
4 pounds (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
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
Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
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.
Add the onion and mix gently.
Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.
- •Ceviche can be eaten as an entrée as well. In this case, this will be enough for about two people.
- •More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that "cooks" the fish.