Classic Peruvian Ceviche

Ingredients

• 1 lb fresh white fish (sea bass or flounder), cut into 1/2-inch cubes
• 1 cup fresh lime juice (about 10-12 limes)
• 1 red onion, very thinly sliced
• 1-2 aji amarillo peppers, seeded and finely chopped (or substitute 1 jalapeno)
• 1/4 cup fresh cilantro, roughly chopped
• 1 tsp salt
• To serve: boiled corn and sliced boiled sweet potato

Instructions

1. 1

   Soak sliced onion in cold salted water for 10 minutes to remove bitterness. Drain and pat dry.

2. 2

   Season fish cubes generously with salt.

3. 3

   Combine fish with fresh lime juice in a bowl. The juice should just barely cover the fish.

4. 4

   Marinate for 8-10 minutes only. Do not over-marinate: longer than 15 minutes makes the texture rubbery.

5. 5

   Add the drained onion, chopped chili, and cilantro. Toss gently to combine.

6. 6

   Taste and adjust salt.

7. 7

   Serve immediately in chilled bowls with boiled corn and sliced sweet potato.