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White Fish Ceviche (Cebiche de Pescado)

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White Fish Ceviche (Cebiche de Pescado) — a recipe imported from the Wikibooks Cookbook.

Total 01:00
Yield 6–8

Ingredients

  • 4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work
  • juice from about 8 large sour green limes
  • 3 ají limo peppers, diced
  • 3 finely-diced rocoto peppers or habanero peppers
  • Salt to taste
  • Pepper to taste
  • 3 large onions, julienned
  • 1 bunch finely-chopped cilantro
  • 1 clove garlic, chopped
  • 3 lettuce leaves per plate
  • 16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual
  • 5–6 sweet potatoes, boiled and peeled

Instructions

  1. 1
    Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
  2. 2
    Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
  3. 3
    Add the onion and mix gently.
  4. 4
    Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.
Category
Appetizers
Cuisine
Peruvian

Dietary Information

Gluten Free

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:White_Fish_Ceviche_(Cebiche_de_Pescado)