Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly "cook" fresh fish. Habanero chiles add a spicy kick to the dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce.
1 1/2 pounds ono, mahimahi, or bluenose bass, diced
1/2 small red onion, halved and slivered
3/4 cup lime juice
1/2 teaspoon salt
1 habanero chile, seeded, halved, and thinly sliced (optional)
1 tablespoon ají amarillo sauce (optional)
1/2 cup cilantro leaves, chopped
1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
1 cob sweet corn, boiled and cut into 4 pieces
4 butter lettuce leaves
How to Make It
Rinse diced fish and slivered red onion in cold water and dry thoroughly.
In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.
Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
Note: Nutritional analysis is per serving.
Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish.