Peruvian Ceviche

Ingredients

Fresh white fish fillets (such as tilapia or sea bass)

1 pound, cut into bite-sized pieces

Lime juice

1/2 cup, freshly squeezed

Red onion

1 small, thinly sliced

Cilantro

1/4 cup, finely chopped

Garlic

2 cloves, minced

Aji amarillo paste

1 tablespoon (or to taste)

Salt

1 teaspoon (or to taste)

Lettuce leaves

for serving

Sweet potato

1 medium, boiled and sliced

Corn kernels

1 cup, cooked

Instructions

1. In a large glass or ceramic bowl (avoid metal), combine the fresh fish, lime juice, red onion, cilantro, minced garlic, aji amarillo paste, and salt. Mix well to ensure all the fish pieces are evenly coated in the lime juice.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This marinating process allows the acidity of the lime juice to 'cook' the fish, transforming its texture and flavor.
3. While the ceviche marinates, prepare your serving dish. Arrange fresh lettuce leaves on a large plate or individual serving plates.
4. Once the fish is marinated, take it out of the refrigerator. Using a slotted spoon, scoop the ceviche mixture and place it on top of the lettuce leaves.
5. Garnish the ceviche with slices of boiled sweet potato and a generous handful of cooked corn kernels for a touch of sweetness and color.
6. Serve immediately and enjoy the refreshing, zesty flavors of this beloved Peruvian dish!