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

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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