Ceviche

Ingredients

• Fresh white fish (sea bass or snapper), diced 300 g
• Fresh lime juice 120 ml
• Red onion, thinly sliced 1/2
• Fresh cilantro, chopped 2 tbsp
• Chili pepper (aji or serrano), minced 1
• Garlic, minced 1 clove
• Salt 1 tsp
• Sweet potato or corn, to serve optional

Instructions

1. 1

   Cut the very fresh, well-chilled fish into even bite-sized cubes.

2. 2

   Rinse the sliced red onion in cold water to soften its sharpness, then drain.

3. 3

   Combine the fish with lime juice, garlic, chili, and salt, making sure the fish is submerged.

4. 4

   Let it cure in the refrigerator until the fish turns opaque, about 10 to 15 minutes.

5. 5

   Fold in the red onion and most of the cilantro just before serving.

6. 6

   Taste and adjust salt and lime, then plate with the remaining cilantro.

7. 7

   Serve cold, traditionally with boiled sweet potato or corn on the side.