Peruvian Ceviche

Ingredients

• 1 lb fresh sea bass or corvina, cut into 3/4-inch cubes
• 1 cup freshly squeezed lime juice (about 10-12 limes)
• 1/2 medium red onion, thinly sliced into half-moons
• 1 ají amarillo pepper, seeded and minced (or 2 tbsp ají amarillo paste)
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, roughly chopped
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 small stalk celery, thinly sliced
• 2 medium sweet potatoes, boiled and sliced into rounds
• 2 ears Peruvian choclo corn (or regular corn on the cob), boiled and cut into rounds
• Cancha (toasted corn nuts) for serving

Instructions

1. Rinse the red onion slices in cold water to remove some of their sharpness, then soak in salted ice water for 10 minutes. Drain and set aside.
2. In a large glass or ceramic bowl, combine the cubed fish with the minced garlic and salt. Toss gently to distribute evenly.
3. Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Let the fish cure for 3-5 minutes for a silky texture, or up to 15 minutes for a firmer, more opaque result.
4. Add the drained red onion, minced ají amarillo, sliced celery, and black pepper to the bowl. Gently fold everything together to combine.
5. Taste the leche de tigre (the citrus marinade) and adjust salt and heat as needed. Fold in the fresh cilantro.
6. Serve immediately in shallow bowls with generous amounts of leche de tigre. Accompany with sliced boiled sweet potato, choclo corn rounds, and a handful of cancha on the side.