Kim’s Kitchen
Ceviche
The Peruvian version of Ceviche is one of my favorites, it is so refreshing, and the combination of the sweet potato, corn and lemony fish just makes my mouth water every time I think of it… Here is a recipe for an appetizer, but for me this could be a main dish I can eat it all on my own… I always have a hard time finding Ceviche well balanced in flavors, and this combination is the one that works for me!!!
Makes 6/ 4 oz portions or 4/6oz portions
Ingredients:
1.5 Lb. White Fish fillet (Sea Bass or similar), sliced in strips
4-5 ea Lemons, juice to cover the fish. (About 1 Cup of juice)
2 ea Aji Limo Amarillo or a Sweet Chili pepper, Julienned thin(no vein or seeds)
4 oz. Onion, sliced very thin
1 ea Garlic clove, chopped, minced with salt to create a paste
1 ½ tsp. Kosher Salt
1 ear Corn, Cooked and cut into slices
2 ea Sweet potatoes cooked whole, peel and sliced
2 Tbsp Cilantro, chopped
Lettuce leaves for plating
Instruction:
Place fish strips in glass bowl add Lemon juice, chili and garlic/salt paste and mix well.
Add onion and mix well, cover and let in sit for at least an hour in the fridge. Up to 4 hours.
Taste it and if too lemony just add a little salt before serving.
Place Lettuce leave on plate, a slice or 2 of corn and a couple slices of sweet potato on each side and pour the ceviche in the middle.
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