1 lb. fish fillets (sea bass, sole, or flounder), diced on the bias into 1-inch slices
1 red onion, cut in 1/2 lengthwise and sliced thin
1 diced aji amarillo, rib and seeds removed
2 cloves of garlic
Salt and pepper
½ cup of fresh key lime juice
2 teaspoons finely chopped cilantro leaves
1 teaspoon finely chopped celery
½ teaspoon fresh ginger
1 sweet potato, sliced 1/4-inch thick
2 Peruvian corns
Rinse diced fish. Place diced red onion in cold water.
In a large bowl, combine key lime juice, salt and pepper, Peruvian aji amarillo, garlic, celery, ginger, and cilantro. Add the fish and the onion.
On a plate place a piece of sweet potatoes and corn on a side, place the ceviche in the middle. Garnish with a sprig of cilantro