Seabass Ceviche / Ceviche de Corvina

CitizenFood Sat, 02/07/2009 - 21:16

Serves 4

1 3/4 pounds skinless sea bass filets, or any fresh white fish.
1 red onion, finely sliced (washed and rinsed with salty water as to tame the strong flavor)
1 red aji limo pepper (chili), chopped very fine
1/2 yellow aji pepper (chili), chopped very fine
1 cup lime juice
1 tbsp cilantro finely chopped
1 tsp crushed garlic
Lettuce to decorate
2 corn on the cob sliced on 1 inch rounds
2 sweet potatoes, boiled and sliced

Wash fish with salty water. Cut fillets into 1 inch squares. Place it in a dish and season with garlic and salt. Add the limo hot pepper and cilantro. Let it sit for 10 minutes. Taste the juice and adjust level of spiciness as desired. Place onions on top of the fish. Decorate the dish with lettuce, garnish it with sweet potatoes, corn and limo pepper.

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