Ceviche (Peru)
Serves 4
Ingredients
Method
500 g. Fresh White Fish, Cut into Bite-Sized Pieces
8 Limes, Juiced
1 Red Onion, Thinly Sliced
1 Red Chili, Thinly Sliced
2 Garlic Cloves, Minced
1 tsp. Salt
1 tbsp. Fresh Cilantro, Chopped
In a glass or ceramic bowl, combine the fish, lime juice, onion, chili, garlic, and salt.
Cover and refrigerate for at least 3 hours. The acidity from the lime juice will "cook" the fish.
Just before serving, drain off some of the lime juice, if desired.
Stir in the chopped cilantro.
Serve cold, with corn on the cob or sweet potato on the side, if desired.