Ceviche De Pescado Recipe

Time1h

Serves4

Lime-marinated fish, spiced with ají and garnished with red onions. Served with sweet potato and Peruvian corn.

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Ingredients

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1
Marinate the Fish
Cut the fresh fish fillets into small cubes and place them in a glass or ceramic bowl. Pour the fresh lime juice over the fish, ensuring that it is fully submerged in the juice. Add the aji amarillo paste and salt to taste. Mix gently to combine.
2
Cure the Fish
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the fish to 'cook' in the lime juice until it becomes opaque.

3
Prepare Sweet Potato
While the fish is marinating, bring a pot of salted water to a boil. Add the cubed sweet potato and cook for about 15-20 minutes or until tender. Drain and set aside.
4
Prepare Corn
If using Peruvian corn, ensure it is cooked and ready to serve. If using regular corn, you can boil or steam it until tender.

5
Assemble the Ceviche
Once the fish is cured, drain excess lime juice if desired. Gently fold in the thinly sliced red onion and chopped cilantro.
6
Plate the Dish
Serve the ceviche in small bowls alongside the sweet potato cubes and cooked corn. Garnish with extra cilantro if desired.