Classic Fish Cebiche
When the fish is completely fresh, the quality of your cebiche will be unrivaled. Try to find the juiciest limes available, crisp red onions, and a good chili pepper as well.
Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 1½ lbs. fish, cut in bite-sized pieces (sole, flounder, sea bass)
- 1 red onion, cut in thin slices, lengthwise
- 1½ tsp. salt
- ½ ají amarillo, finely diced, or 1 Tbsp. ají amarillo paste
- 5 ice cubes
- 1 cup lime juice
- 1 Tbsp. iced water
- 2 Tbsp. cilantro leaves
- ½ red ají limo, or ½ chili habanero, finely sliced
- 4 leaves Bibb lettuce
- 2 sweet potatoes, cooked and cut in thick slices
- 1 cob giant kernel corn, boiled, and cut in four rounds
- In a stainless steel or glass bowl, combine fish and onion. Wash under running water. Drain. Season with salt and ají amarillo. Add ice cubes, lime juice, and iced water. Let rest for 5 minutes. Before serving, discard the ice cubes and sprinkle with cilantro leaves and ají limo slices.
- On one side of each plate, put a lettuce leaf. Place 2 slices sweet potato and corn over the lettuce leaf. Place cebiche in the center of the plate. Serve immediately.