Peruvian Sierra Ceviche

Ingredients

• 500g (1.1 lb) fresh Sierra fish fillets, skinless and boneless 500g (1.1 lb) fresh Sierra fish fillets, skinless and boneless
• 4 limes, juiced 4 limes, juiced
• 2 lemons, juiced 2 lemons, juiced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 aji amarillo (yellow chili pepper), seeded and finely chopped 1 aji amarillo (yellow chili pepper), seeded and finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bunch of fresh cilantro, chopped 1 bunch of fresh cilantro, chopped
• Salt, to taste Salt, to taste
• 2 sweet potatoes, boiled and sliced 2 sweet potatoes, boiled and sliced
• 1 cup cooked corn kernels 1 cup cooked corn kernels
• Lettuce leaves, for serving Lettuce leaves, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cut the Sierra fish fillets into bite-sized pieces and place them in a glass or ceramic bowl.
2. 2.
   Pour the lime and lemon juices over the fish, making sure it is fully submerged. Let it marinate in the refrigerator for about 20 minutes.
3. 3.
   In the meantime, soak the sliced red onion in cold water for 10 minutes to reduce its sharpness. Drain well.
4. 4.
   After 20 minutes, remove the fish from the marinade and discard the liquid.
5. 5.
   In a separate bowl, combine the marinated fish, sliced red onion, aji amarillo, minced garlic, and chopped cilantro. Mix well.
6. 6.
   Season with salt to taste and let the ceviche marinate in the refrigerator for an additional 10 minutes.
7. 7.
   Serve the Peruvian Sierra Ceviche with boiled sweet potatoes, cooked corn kernels, and lettuce leaves.

Treat your ingredients with care...

• Sierra fish — Ensure that the fish is fresh and of high quality. If Sierra fish is not available, you can substitute it with other firm white fish such as sea bass or halibut.
• Aji amarillo — If you cannot find fresh aji amarillo, you can use aji amarillo paste or substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.

Tips & Tricks

• Use freshly squeezed lime and lemon juice for the best flavor.
• Adjust the amount of aji amarillo according to your spice preference.
• Letting the ceviche marinate for the suggested times allows the flavors to meld together perfectly.
• Serve the ceviche chilled for a refreshing experience.
• Feel free to add diced avocado for a creamy texture and extra richness.

Serving advice

Serve the Peruvian Sierra Ceviche in individual bowls or on a platter. Garnish with additional cilantro leaves for a pop of color. Provide lime wedges on the side for those who prefer an extra tangy kick.

Presentation advice

Arrange the ceviche pieces neatly on the plate, surrounded by the vibrant colors of the sweet potatoes, corn, and lettuce. Drizzle a small amount of olive oil over the ceviche for a glossy finish.