Ceviche Clásico (Classic Ceviche)

Name: Ceviche Clásico (Classic Ceviche)
Yield: 4 servings
Ingredients: 1 4 x 6-ounce white fish fillets (such as sole, croaker, or grouper); 1 2 cloves garlic, very finely chopped; 1 2 teaspoons limo chile (or substitute habanero), chopped; 1 1 cup key lime or lemon juice; 1 1 teaspoon chopped cilantro leaves; 1 2 or 3 ice cubes; 1 1 red onion, sliced into half-moon crescents; 1 Salt and pepper; 1 1 corncob, cooked and kernels removed; 1 1/2 sweet potato; 1 boiled and sliced

From the kitchen of Carly

Raw fish transforms into something bright and alive when bathed in lime juice, garlic, and limo chile. Crisp onion, cilantro, and a touch of sweetness from corn and potato round out this Peruvian classic. Pure, simple, revelatory.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 x 6-ounce white fish fillets (such as sole, croaker, or grouper)
12 cloves garlic, very finely chopped
12 teaspoons limo chile (or substitute habanero), chopped
11 cup key lime or lemon juice
11 teaspoon chopped cilantro leaves
12 or 3 ice cubes
11 red onion, sliced into half-moon crescents
1Salt and pepper
11 corncob, cooked and kernels removed
11/2 sweet potato
1boiled and sliced

Instructions

Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.