White Fish Ceviche (Cebiche de Pescado)

Name: White Fish Ceviche (Cebiche de Pescado)
Total time: 60 min
Yield: 6 servings
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

60 min · serves 6

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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

Steps

Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
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.
Add the onion and mix gently.
Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.

More recipes with white fish, lime, onion, cilantro, garlic, lettuce, corn or sweet potato

Adapted from “White Fish Ceviche (Cebiche de Pescado)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.