Peruvian fish cebiche or ceviche
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  • 1 ½ pounds very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi)
  • 11 red onion, thinly sliced
  • 11 cup freshly squeezed lime juice, from about 35- 40 key limes, or 15-20 Peruvian limes
  • 11-2 habanero peppers, cut in half, without seeds and deveined
  • 12-3 sprigs of fresh cilantro
  • 1 Salt to taste
  • 1 Finely chopped cilantro to taste
  • 1 Lettuce leaves
  • 1 Cancha, tostado or chulpe corn nuts
  • 1 Fresh boiled corn
  • 1 Sweet potato: thinly fried or baked chips or boiled thick slices
  • 1 Chifles or fried green plantain chips
  • 1 Diced or sliced hot peppers - optional
  • 1 Olive oil - optional
  • 1 Lime slicesCut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
  • 1 Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
  • 1 Rinse the fish to remove the salt
  • 1 Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
  • 1 Cover and refrigerate for about 5-15 minutes.
  • 1 Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
  • 1 Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
  • 1 Serve immediately with your choice of sides and garnishes.



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