Peruvian Ceviche

Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish. Prep Time: 1 hour.

Yield: Makes 4 servings

Ingredients

• 1 1/2  pounds  ono, mahimahi, or bluenose bass, diced
• 1/2  small red onion, halved and slivered
• 3/4  cup  lime juice
• 1/2  teaspoon  salt
• 1  habanero chile, seeded, halved, and thinly sliced (optional)
• 1  tablespoon  ají amarillo sauce (optional; see "Peruvian Pantry," below)
• 1/2  cup  cilantro leaves, chopped
• 1  orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
• 1  cob sweet corn, boiled and cut into 4 pieces
• 4  butter lettuce leaves

Preparation

1. Rinse diced fish and slivered red onion in cold water and dry thoroughly.

2. In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.

3. Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.

Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

226 (6.6% from fat)

Protein:

33g

Fat:

1.7g (sat 0.4)

Carbohydrate:

19g

Fiber:

2.2g

Sodium:

458mg

Cholesterol:

124mg