Classic Peruvian Ceviche

_{* Photo courtesy of Peruvian Consulate}

Nothing says fresh and vibrant like a plate of ceviche. This tantalizing recipe from Consulate General of Peru captures the essence of Peruvian cuisine. Combining the tang of freshly squeezed lime juice with the heat of ají limo or habanero chili, delicate cubes of sea bass are marinated to perfection. Topped with thinly sliced red onion, finely chopped cilantro, and a touch of sea salt, each bite is a burst of vibrant flavor. Served with tender boiled sweet potato cubes and Peruvian corn, this dish offers a true taste of summer and transports you straight to the coastal markets of Lima.

Serves 4 - 6

INGREDIENTS
For the ceviche:

• 1 large red onion, very thinly sliced
• 1 cup of freshly squeezed lime juice (approximately 10-15 limes)
• 1 1/3 pounds (600g) sea bass fillet (or other firm white fish), skinned and trimmed
• 1 sprig cilantro
• 2 pinches of salt, divided
• fine sea salt to taste

For serving:

• 1 sweet potato, boiled and cut in cubes of around 3/4 inch
• 1 tablespoon finely chopped cilantro
• 1 ají limo finely chopped
• 1 tablespoon boiled Peruvian corn (if available)
  
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DIRECTIONS
For the ceviche:

1. Rinse the sliced onion and then leave it to soak in iced water and a pinch of saltfor about 10 minutes. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water. Reserve.
2. Cut the fish into cubes of around 1 1/4 by 3/4 inch. Place in a large bowl, add a pinch of salt and mix gently. Leave this for 2 minutes and then add lime juice, cilantro and ají limo (or habanero chili).
3. Covera nd refrigerate for 5 minutes.
4. Remove the cilantro and chili. Add salt to taste and mix. (TIP: you can add a couple of ice cubes for 30 seconds to one minute, mix, and the remove them)

To serve:

1. Divide the fish and juice among 4-6 plates. Then place the onions on top.
2. Sprinkle with cilantro and aji to taste.
3. Place on the side sweet potatoes and Peruvian corn.
4. Serve immediately.

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