Ceviche
Raw fish in lime juice with onion and ají. It marinates for minutes, not hours — longer and it is cooked through.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the sliced onion in iced water for ten minutes and pat it dry: the harshness goes, the flavour stays.
Squeeze the limes by hand rather than in a press: pressure on the skin releases bitter oils.
Salt the fish, mix it with the chopped ají and coriander, pour the lime over and leave it exactly three to five minutes. The edges turn opaque and the middle stays translucent.
Add the onion, toss once and serve at once with the sweet potato and corn. Pour the juice from the bowl into small glasses.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Picanteria karol · CC BY-SA 4.0