Ceviche

Raw fish marinated in lime juice

I enjoyed this dish several times in Peru, especially in Lima. Ceviche is served in surprisingly huge portions, and I’m always surprised when I’m able to polish off the last bite and still crave more. (My family rarely helps me here; I am still trying to convince them of what they’re missing.)

I occasionally prepare ceviche at home, especially as an appetizer for parties; guests never fail to appreciate this “rare” treat. The fish must not be marinated too long, especially with thin, more delicate fish such as sole. As far as choice of fish goes, there is no one type that is more traditional than any other. I had mahi-mahi in Peru, as well as some kind of sea bass (something other than Patagonian tooth fish). I have also tried halibut at home. A Peruvian friend that lives here in Santa Fe swears by tilapia. The most important thing is to find fish that is very fresh. I am still experimenting. You can vary this recipe by adding chunks of mango or avocado. You can even include raw scallops, shrimp, clams, or octopus – as you like it.

Ingredients:

1 ½ pounds white fish (mahi-mahi, bluenose bass, striped bass, ono, Chilean sea bass, sole, halibut, tilapia) diced into bite-size cubes

½ small red onion, slivered

¾ c. lime juice (or enough to cover the fish)

1 t salt

1 habanero chile, seeded, halved, and slivered (substituting for the incomparable ají amarillo chili)

½ c. cilantro leaves, chopped

1 orange or white sweet potato, boiled and sliced

2 cobs sweet corn, boiled and cut into 3 pieces each

6 butter lettuce leaves

Optional:

1 T ají amarillo sauce (if available) or your favorite hot pepper sauce (highly recommended)

1 diced mango

1 diced avocado

Directions:

1. Rinse diced fish and slivered red onion in cold water and dry thoroughly.

2. In a large bowl, combine fish, red onion, lime juice, salt, habanero, and ají amarillo sauce (if using). Use just enough lime juice to completely cover the fish.

3. Cover and refrigerate for 5-20 minutes, depending on the thickness of the fish (20 min for thicker cuts of ¾ inch).

4. Just before serving, stir in cilantro (and mango or avocado if desired). Divide between 6 cups of lettuce and serve with sliced sweet potato and corn.