BONITO CEVICHE

In the language of ancient Perú yanuq meant hearth, home...

BONITO CEVICHE

Ingredients :

2.4 (1 k) bonito fillet, rinsed and cleaned

Juice of 10 – 12 limes

1 cup fish stock (or less)

2 garlic cloves

Fresh yellow aji ,blended, to taste

2 tablespoons fresh cilantro, finely chopped

1 aji limo (red hot chili), seeded, deveined and finely chopped

6 lettuce leaves

2 ½ cups red onion, cut into thin julienne

1 – 2 corn ears, cooked and cut into 6 slices

2 sweet potatoes, cooked, cut into thin slices

1 rocoto (hot chili), cut into thin slices for decoration

Chopped parsley leaves, for decoration

Salt

Pepper

Chopped parsley leaves

Preparation:

Cut fish into medium size cubes and place them in a glass bowl. Add lime juice, aji limo, blended aji, garlic, cilantro, salt and pepper.
Mix well. Add the necessary fish stock and mix well.
Serve ceviche on a lettuce leaf. Arrange onions on top of the fish and place a rocoto slice on top. Place corn and sweet potato on the side. Sprinkle chopped parsley.

How to fillet, skin and debone fish

6 servings