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    CEVICHE / Marinated Fish     

   Ingredients :
2.2 lb (1 k) filet of sole or any fresh, white, tender fish
3 medium onions, thinly sliced
Juice of 8 to 10 freshly squeezed key limes
5 finely chopped aji limo / Chili
1˝ tablespoons chopped cilantro
3 to 5 cloves crushed garlic
3 leaves of lettuce
3 yellow sweet potatoes
8 1-inch slices of maize corn
1 ají limo / Chili cut in thin slices for decoration


Boil sliced corn with a few anise seeds.

Boil sweet potatoes, peel and cut into slices 1 inch (2 cm) thick.

Wash fish with water and salt. Cut in squares 1/2 inch thick.

Slice onion thinly; add salt.

How to fillet, skin and debone fish Cut aji limo in halves, seeded and deveined.

Place fish on serving dish and season with crushed garlic and salt. Add finely chopped aji limo, key lime juice, pepper and chopped cilantro. Let set for 10 minutes (taste juice to check hotness). Place onions over fish.

Decorate the platter with the slices of corn, aji limo, sweet potato and leaves of lettuce.

Pisco chilcano
Artichoke pate
Tasty rice
Creamy mango ice cream

8 servings

Other ceviches to prepare:
Squid ceviche
Crab ceviche
Trout ceviche

Reviews for: CEVICHE / Marinated Fish

From buffalo,, eri :
I am Puerto Rican and we cook good, but let me tell you the ceviche is the best. I am glad a tasted it.

From Greensboro, USA :
This one is the best!

From Newtown, USA :

From Guntersville, Al., USA :   
I serve mine with raw, thinly-sliced red onion!

From Boston, USA :
Excellent recipe. Any white meat fish will do.

From Atlanta, USA :
I tried this type of ceviche on my first trip to Peru with my best friend and his family at his home in Lima. This recipe is exactly as his mother has made for over 30 years and it is absolutely excellent.
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