Recipe: The national dish of Peru - Peruvian ceviche
Ingredients
- 250 g white fish skinned and boned (preferably halibut or seabass)
- ½ red onion
- ½ chili pepper seeded (in Peru they use Aji limo)
- 100 ml lime juice
- ½ tbsp salt
- 2 tbsp coriander roughly chopped
- 1 small sweet potato
- 1 corn cob husked
Instructions
- Peel and slice the sweet potato. Boil until tender
- Boil the corn cob
- Slice the red onion thinly then put the slices into ice water and soak for 5 minutes, then drain well
- Cut the fish into 2x2 cm cubes, rub with salt and leave for 2 minutes
- Mix lime juice and chili, add the fish and marinate for 1-2 minutes
- Serve the ceviche with a slice of sweet potato and some corn. Garnish with coriander
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