Ceviche is Peru’s national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital’s shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.
Ingredients
- 2 ears of corn
- 1 large sweet potato
- 2 pounds of fresh sole or sea bass, cut into half-inch cubes
- 2 teaspoons crushed garlic
- 2 teaspoons chopped coriander
- 2 teaspoons spicy red chili pepper, chopped in a blender
- Juice of 8 to 10 small lemons
- Salt and pepper to taste
- 4 large leaves of lettuce
- 2 medium onions, thinly sliced
- 1 large hot red pepper, sliced into quarter-inch rings
- Nutritional Information
Nutritional analysis per serving (4 servings)
329 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 33 grams protein; 102 milligrams cholesterol; 705 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In separate pots, boil the corn and the sweet potato until tender. Peel the sweet potato. Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.
- Place cubed raw fish in a bowl with the garlic, coriander and chili pepper. Add enough lemon juice to cover the fish. Season with salt and pepper. Let marinate for 10 to 45 minutes, until the fish is milky white.
- For each serving, place a mound of the fish on a leaf of lettuce. Top with onions and a ring of red pepper, and add corn and sweet potato.
40 minutes
Dining and Cooking