Entree: Peru – Peruvian coast (Lima) – Ceviche de corvina (Sea bass ceviche)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 12 min

Total 27 min

Ingredients

- 2 sea bass fillets, approx. 8 oz (225 g) each, skin removed and cut into 1/2-inch (1.3 cm) cubes
- 1 cup (240 ml) freshly squeezed lime juice (about 8–10 limes)
- 1 small red onion, thinly sliced
- 1 aji limo or aji amarillo, seeded and finely chopped (or 1 tbsp (15 ml) aji amarillo paste)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 small sweet potato, peeled and boiled (no measurement)
- 1 cup (240 ml) boiled Peruvian corn kernels or large-kernel corn (choclo) (if unavailable, use cooked corn)
- 1 tsp (5 ml) olive oil (optional, for finishing)

Instructions

1. Combine the sea bass cubes and lime juice in a nonreactive bowl so fish is fully submerged; refrigerate and let cure 8–12 minutes until opaque but still slightly firm.
2. While fish cures, rinse the sliced onion in cold water for 1 minute and drain to remove sharpness; set aside with boiled sweet potato and corn.
3. Drain about half the lime juice from the fish (reserve a little for flavor), then gently fold in the onion, chopped aji, cilantro, salt, and pepper; adjust seasoning.
4. Plate the ceviche immediately over slices of boiled sweet potato and a portion of corn; drizzle 1 tsp olive oil if using and serve cold.