Ceviche Peruano

Step by stepInstructions

1. Place the fish pieces in a glass or ceramic bowl, sprinkle with the salt, and gently toss with half of the lime juice; let it sit for 2 minutes.
2. Add the remaining lime juice, the minced aji limo, and half of the cilantro, and stir gently to coat every piece.
3. Cover and refrigerate for 5 to 10 minutes — no longer — until the fish turns opaque on the outside but is still tender in the center.
4. Meanwhile, soak the sliced red onion in a small bowl of ice water for 5 minutes, then drain and pat dry; this tames its bite while keeping the crunch.
5. Fold the onion and the rest of the cilantro into the ceviche and check the seasoning, adding more salt or lime to taste.
6. Spoon the ceviche onto lettuce leaves, pour a little of the leche de tigre over each portion, and serve immediately with sweet potato slices and corn.