Peruvian Ceviche (Lime-Pickled Fish)

1. 1

   Mix the raw fish and shrimp in a large bowl. In a separate bowl mix the juice of the fresh limes, the rocoto pepper sauce (found in many Latin grocery stores) or any good hot sauce, the purple onion and chopped cilantro.

2. 2

   Pour over the fish and shrimp and mix well. Cover and set in the fridge for 30 minutes to an hour AT MOST! Meanwhile boil 2-3 sweet potatoes in the skin, for 30 minutes. Drain, rinse in very cold water and peel, then cut into thick slices. Boil your corn on the cob with a little salt until done. Drain and serve the Ceviche with the corn and sweet potatoes, letting them sit in the lime juice dressing. Garnish with fresh cilantro and serve cold!

* Per serving · 4 servings · Values may vary.

No additional tips available.