Ceviche: 2 lbs. white fish filet cubed (grouper, tilapia or other firm white fish)
1 teaspoon of garlic paste
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 teaspoon of *Rocoto (spicy red pepper) paste
1 teaspoon of **Aji Amarillo (Peruvian spicy yellow pepper) paste
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, sliced thin and rinsed in cold water
3-4 lettuce leaves
1/2 cup hominy
½ cup toasted corn (cancha chulpi)***
1 sweet potato (cooked firm) cubed
*Aji Rocoto is a medium sized Peruvian red chile pepper.
** "Aji" means chile pepper in Spanish, and "amarillo" means yellow, but although they are named yellow chile peppers, their color changes to orange as they mature.
If you can't find Rocoto peppers Aji Amarillo in your produce section, look for frozen peppers or rocoto and aji amarillo paste in Latin food stores. You can also substitute your favorite hot sauce or hot pepper of choice.
*** Cancha is the peruvian version of "corn nuts". It is a kind of popcorn made from a special variety of corn called maiz chulpe. The pointy kernels pop when heated, and will even jump right out of the skillet, but the inside of the corn does not burst out and puff up like regular popcorn. Instead, cancha corn gets slightly puffy and toasted, like corn nuts, and has a starchy crunchy taste that is quite addictive.