Real Peruvian White Fish Ceviche

A ceviche is an option for serving finely cut ingredients – universal for bruschetta, eating just like a salad, as an excellent accompaniment to eggs.

Ingredients

• 700 gr fillet of any white marine low-bone fish without skin
• 150 gr red onion (1 pcs.), Preferably in our conditions Yalta
• 240 g lime juice (approximately 8 lime juice)
• 10 g garlic (3 cloves)
• 1 hot pepper
• 15 gr cilantro
• salt to taste

Directions

1.  Defrost the fish in the refrigerator a little (to make it easy to cut), cut into cubes with a side of 1 cm. In a deep bowl, combine the fish, finely chopped garlic, pepper, cilantro, and lime juice. Season with salt.Cover the bowl with cling film and refrigerate for at least 30 minutes.
2. Cut the red onion into thin half-rings and place in a bowl of cold salted water.

   Boil the sweet potatoes until soft and cut into wedges.
   Put the corn cobs in boiling water and cook them for 8-10 minutes. Cut the finished ears into 5 cm thick sections.

3. On a separate plate, place prepared potatoes, corn, lettuce, or garnish around the peri of a large plate.

   

   Drain the fish mixture, add the red onion, and stir. Spoon the mixture over (or without) lettuce leaves in the center of a plate.

Enjoy your meal!