Peruvian Ceviche



Prep Time: 1 hour

Cook Time: 20 minutes

Yields: 4 servings

Description
Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche utilizes the acid in lime juice to "cook" the fish.

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)
 * 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

Directions
1. Rinse diced fish and slivered red onion in cold water. 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. Prior to serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.

4. Serve.