Peruvian Fish Ceviche Recipe

Peruvian Fish Ceviche RecipeRecipe courtesy of Santos Loo Level: Easy Yield: 4 servings Nutritional Analysis Per Serving Serving Size: 1 of 4 servings Calories: 369 Total Fat: 17 g Saturated Fat: 4 g Carbohydrates: 22 g Dietary Fiber: 3 g Sugar: 6 g Protein: 36 g Cholesterol: 92 mg Sodium: 1361 mg Total: 35 min Prep: 15 min Inactive: 10 min Cook: 10 min Ingredients

• 1 1/4 pounds fish fillets (sea bass, sole, or flounder), sliced diagonally into 1-inch pieces
• 1 quart water, boiled then cooled
• 1 red onion, halved lengthwise and cut into thin slices
• 1 aji amarillo, ribs and seeds removed, finely chopped
• 1 clove garlic
• Salt and pepper
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2 teaspoons finely chopped cilantro leaves
• 2 ears corn, halved
• 1 sweet potato, cut into 1/4-inch slices
• 2 tablespoons canola oil
• 1 head butter lettuce
• Japanese seaweed, for garnish

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake. Instructions

1. Ensure the grill is well-oiled and heated to medium-high heat.
2. Put the fish in a non-reactive bowl. Pour in 3 cups of chilled water over the fish and rinse it softly. Pour off the water.
3. Soak the onions in the leftover chilled water.
4. In the meantime, combine aji, garlic, and a bit of salt in a mortar and pestle. Pound them into a smooth paste.
5. Mix together the fish, lime juice, lemon juice, aji-garlic paste, salt, pepper, and cilantro. Allow it to marinate for 10 minutes.
6. Coat the corn halves and sweet potato slices lightly with oil, then arrange them on the grill. Grill for around 10 minutes until tender.
7. To plate, portion the fish ceviche into 4 lettuce leaves and scatter onion slices on top. Accompany with the grilled corn and sweet potato, and add Japanese seaweed as a garnish if you like.

Imagine the sun-kissed coasts of Peru, where this classic fish ceviche bursts with fresh, vibrant flavorstender white fish "cooked" to silky perfection in zesty citrus, spiked with aji amarillo's subtle heat. It's a light, harmonious dish that balances sharp acidity with sweet grilled corn and sweet potato, ready in just 35 minutes for your next warm-day feast.

With simple, high-quality ingredients, it lets the ocean's bounty shine, just like street vendors serve it fresh across Peru. Rinse onions in chilled water for crisp bite, grind aji-garlic paste for deep aroma, and use the freshest firm fish for standout results. At 369 calories per serving, it's protein-packed, gluten-free, and perfect for effortless entertaining.

Pro tips: Opt for key limes' intense perfume, taste after 5 minutes to season perfectly, and sub habanero if aji's unavailable. Serve immediately in lettuce cups with toasted corn or seaweed for crunchpair with chilled pisco sour and dive into summer vibes. Don't wait; fresh ceviche like this transforms any meal into a coastal adventure!

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