Peruvian Ceviche

From Ceviche by Martin Morales

Ingredients

8 limes

1/2in fresh ginger

2 tsp amarillo chili paste

1/2 tsp salt

1lb fresh fish (original calls for sea bass, I get whatever the fishmonger says is freshest for ceviche)

1/2 large red onion, very thinly sliced

1 sweet potato, baked, peeled, and cubed 

1 clove garlic, minced

1 habanero, minced

Bake your sweet potato until soft. Remove from oven and cool, then peel off skin and cube into 1/2”-1” cubes. Set aside for now. 

Thinly slice the red onion. Let sit in bowl of ice water for 10 mins to remove some of the bite. Again, super important. Don’t skip. Drain and dry the onion. 

Mix the lime juice and sliced ginger, let sit together for 10mins. Remove and discard ginger. Add 2 tsp Amarillo chili paste. This really makes the dish, do not skip it. 

Cube the raw fish into relatively same size as sweet potato chunks. Add garlic, onion, habanero, sweet potato to fish cubes. Pour lime juice mixture over the top, and stir all together to mix. Let stand 2-4 minutes. You will see the fish change colors as though it’s been cooked because now it has been. (If you like cilantro, which I do not, this is where you would toss in some chopped cilantro.)

Enjoy with corn chips or straight out of the bowl. Very refreshing!