Peruvian Style Ceviche
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Credit: Anthony Lamas
Skills for Culinarians Day Cookbook, July 2004
2 lbs. fresh white fish, such as snapper or halibut
2 T fresh chopped garlic
2 T kosher salt
1 T ground aji amarillo (chile pepper)
1 bunch fresh cilantro stemmed and roughly chopped
1 t ground cumin
1 T chopped white onion
1 tomato, diced
Juice from l0 limes
Juice tram l0 lemons
4 sweet potatoes
iceberg lettuce leaves (cups)
4 ears at corn
1) Cut Fresh white fish into 1/2-inch cubed pieces and set aside.
2) Mix all remaining ingredients in large bowl. Add cubed fish to mixture, cover and refrigerate For 4-6 hours.
3) Boil ears of corn until cooked. Boil sweet potatoes until cooked, but firm.
4) Peel potatoes; cut into quarters. Break or cut corn in half Remove limp out-side leaves from head of iceberg lettuce and cut head in half Use firm inner leaves of lettuce as “cups.” Spoon ceviche into center of iceberg cups. Place quartered sweet potato and corn on each side of the ceviche and serve.
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