Making Peruvian Ceviche

My brother made me some Peruvian Ceviche for lunch, so here is my attempt at replicating him (and doing it better)

Ingredients:

• 1 pound fresh white fish fillets, cut into bite-sized pieces (common choices include sea bass, snapper, or tilapia)
• 1 cup fresh lime juice (about 8-10 limes)
• 1 red onion, thinly sliced
• 1-2 hot peppers (aji amarillo or aji rocoto), finely chopped (adjust to your spice preference)
• 1-2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons fresh cilantro, chopped
• 1-2 ears of corn, boiled and sliced (optional)
• Sweet potatoes, boiled and sliced (optional)
• Lettuce leaves for serving

Instructions:

1. Prepare the Fish:
   • Cut the fresh fish fillets into bite-sized pieces. Make sure to remove any bones.
2. Marinate the Fish:
   • In glass or stainless steel, combine the fish pieces with the fresh lime juice. Make sure the fish is fully submerged in the lime juice. Cover and let it marinate in the refrigerator for about 15-20 minutes. The lime juice “cooks” the fish, and will turn the fish white
3. Prepare Vegetables:
   • Meanwhile, thinly slice the red onion, finely chop the hot peppers, and mince the garlic.
4. Combine Ingredients:
   • After the fish has marinated, drain off most of the lime juice. Leave just enough to keep the ceviche moist. Add the sliced red onion, chopped hot peppers, minced garlic, salt, black pepper, and chopped cilantro. Mix well.
5. Chill:
   • Return the ceviche to the refrigerator and let it chill for an additional 10-15 minutes to allow the flavours to meld.
6. Enjoy:
   • Serve immediately and enjoy

What I love about this dish is that it’s pretty simple, and is a tasty healthy meal. Can’t beat it really.