Ceviche Corvina

Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 3⁄4 lbs  sea bass or 1 3⁄4 lbs flounder fillets
• 1  red onion, very finely sliced
• 1⁄2  red aji limo chile, chopped very fine
• 1⁄2  yellow aji limo chile, chopped very fine
• 16  key limes, juice of
•  salt
• 1  ear  corn on the cob, boiled & cut into rounds (choclo variety is traditional, if you can find it)
•  boiled sweet potato (camote variety is traditional)
•  lettuce leaf

Directions

1. Cut fish into bite size pieces and mix with onion in large bowl.
2. Wash onion & fish; drain well.
3. Season with salt and aji limo.
4. Toss fish preparation quickly in lime juice.
5. Refresh with a coupe of ice cubes. Mix well and remove ice before it has a chance to melt.
6. Serve ceviche immediately in a deep dish. Accompany with boiled sweet potato, corn, and lettuce.