Peruvian Ceviche

This is a modified version of the Peruvian classic. In the original Peruvian recipe a yellow pepper (aji amarillo) is used, but this recipe replaces it with jalapeño peppers.

Ingredients

Serves 2

2 (1-pound) whitefish fillets, preferably wild sea bass

2 teaspoons garlic paste

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper

Juice of 5 large lemons

3 tablespoons finely chopped fresh cilantro

1⁄2 medium purple onion, sliced and soaked in water for 10 minutes

4 large iceberg lettuce wedges

1 medium sweet potato, peeled, boiled, and cooled

Raw Fish Warning

Because this recipe contains raw fish you should use only fresh fish from a reputable source.

1. Cut the fish into small 1⁄2" cubes.
2. In a medium glass bowl, add the fish and garlic paste.
3. Add the salt and stir to make sure all pieces are covered. Add the pepper and stir.
4. Add the lemon juice, stir, and let the fish marinate (cook) for 5 minutes.
5. Add the cilantro and onion and let marinate in the juice for 5 more minutes. The ceviche is now ready to be served.
6. Serve on a bed of lettuce leaves and chunks of boiled sweet potatoes.