White Fish Ceviche (Cebiche de Pescado)
Source and licence
"White Fish Ceviche (Cebiche de Pescado)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:White_Fish_Ceviche_(Cebiche_de_Pescado), revision 4509863), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:White_Fish_Ceviche_(Cebiche_de_Pescado)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509863
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work
- juice from about 8 large sour green limes
- 3 ají limo peppers, diced
- 3 finely-diced rocoto peppers or habanero peppers
- Salt to taste
- Pepper to taste
- 3 large onions, julienned
- 1 bunch finely-chopped cilantro
- 1 clove garlic, chopped
- 3 lettuce leaves per plate
- 16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual
- 5–6 sweet potatoes, boiled and peeled
Method
- Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
- Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
- Add the onion and mix gently.
- Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.