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
- It is important to use your hands to squeeze the lime by hand and not with a juicer, and that you don't squeeze the lime completely dry (about 2/3 only). A juicer will tear the membrane of the lime sections and make the lime juice bitter, as will over-squeezing.
- Combine all ingredients except red onion and mix well.
- Place red onion on top and let it marinate in the refrigerator for at least 1 hour before serving.
- Before serving, mix well.
- Serve in the middle of bed of lettuce with sweet potato, white corn hominy, and toasted corn arranged in piles around the edges.
- Finish up with extra salt to taste; if needed.
*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.