Clasic Ceviche ?Peruano? Recipe

Submitted by yhawley

Makes 6 servings

FISH CEVICHE APPETIZER PERUVIAN

Ingredients

1	? 2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
1	Salt
1	cup fresh lime juice (about 12 limes)
1/2	teaspoon salt
1	small clove garlic, chopped very fine
1	fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1	teaspoon chopped parsley
1	teaspoon chopped cilantro
1	medium onion, chopped fine (1/2 cup)
3	lettuce leaves
4	ears of corn, cooked and cut into 2-inch pieces
1	pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1	pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft

Directions

Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using

Categories

Appetizers

Serving Size 186.9g

Amount Per Serving

Calories

150

Calories from Fat

% Daily Value^*

Total Fat

0.7g

Saturated Fat

0.1g

Cholesterol