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   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 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
Chopped parsley leaves


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
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