Peruvian Fish Ceviche with Lime and Aji Amarillo

What you need

• 1 sweet potato, for serving
• 1 corn on the cob, for serving
• 1 red onion
• 500 g (1 lb) skinless white fish, sea bass, snapper or flounder, cut into 2 cm cubes
• 1 tsp fine sea salt, plus more to taste
• 1 garlic clove, finely grated
• 1 tsp fresh ginger, finely grated
• 1 hot chili, aji limo or habanero, seeded and minced
• 1 tbsp aji amarillo paste
• 150 ml (2/3 cup) lime juice, freshly squeezed, from 8-10 limes
• 1 handful cilantro, chopped

Method

Restated from the original video

1. 1

   Buy fish sold for eating raw, or fish that has been frozen, and keep it cold until it goes into the bowl.

2. 2

   Boil the sweet potato and corn in salted water until tender, 20-25 min. Let them cool, then slice the sweet potato into rounds and cut the corn into short wheels.

3. 3

   Slice the onion as thinly as possible and soak it in ice water for 10 min to soften its bite. Drain well.

4. 4

   Chill a glass or ceramic bowl. Put the fish in it, add the salt and toss so every cube is coated.

5. 5

   Add the garlic, ginger, chili and aji amarillo paste and toss again.

6. 6

   Pour the lime juice over the fish and stir gently. Leave for 3-5 min, until the outside of each cube turns opaque while the middle stays translucent.

7. 7

   Fold in the onion and most of the cilantro. Taste the juice and add more salt or chili if needed.

8. 8

   Serve right away in chilled bowls with the juices spooned over, the remaining cilantro on top, and the sweet potato and corn alongside.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.