Peruvian Ceviche

1. 1

   Roughly chop half the cilantro, the garlic and the ginger.

2. 2

   Put it in a bowl.

3. 3

   Squeeze the juice of 8 limes and mix it into the bowl with the cilantro, garlic and ginger.

4. 4

   Set aside for 5-10 minutes.

5. 5

   Dice the sweet potato.

6. 6

   Boil until cooked but not too soft.

7. 7

   Cool in cold water.

8. 8

   Cut the red onion in half.

9. 9

   Thinly slice into half rings.

10. 10

    Put the slices in a bowl with cold water for 5 minutes.

11. 11

    (this helps get rid of the sharp raw onion flavor)

12. 12

    Pass the marinade through a colander to remove the cilantro, garlic and ginger.

13. 13

    Add the aji amarillo and some salt to taste.

14. 14

    Cut the seabass into strips about 2x1 cm.

15. 15

    Add a pinch of salt and mix

16. 16

    Mix the marinade in with the seabass.

17. 17

    Let it sit for 10-15 minutes.

18. 18

    The acidity of the lime will 'cook' the fish.

19. 19

    In the meantime, cup the rest of the cilantro leaves.

20. 20

    After the fish has 'cooked', mix in the sweet potato, cilantro and onions in with the fish.

21. 21

    Serve and easy immediately.

22. 22

    Optional: garnish with toasted corn kernels.

* Per serving · 4 servings · Values may vary.

No additional tips available.