Ceviche Mixto with Peruvian Corn

Ingredients

• 1 lb Fresh white fish (Sea Bass or Flounder), cubed
• 0.5 lb Shrimp, peeled, deveined, and blanched
• 0.5 lb Squid rings, blanched
• 1 cup Fresh lime juice
• 1 large Red onion, thinly sliced into feathers
• 1 tablespoon Aji Limo or Habanero pepper, finely minced
• 3 tablespoons Fresh cilantro, chopped
• 1 teaspoon Garlic paste
• 0.5 teaspoon Ginger juice
• 1 cup Peruvian Choclo (large-kernel corn), boiled
• 1 large Sweet potato, boiled and sliced
• 1 teaspoon Salt

Instructions

1. 1

   Place the cubed raw fish in a stainless steel bowl and season generously with salt, stirring gently to help the proteins open up.

2. 2

   Add the minced aji limo, garlic paste, and ginger juice to the fish, mixing well to ensure even distribution of flavor.

3. 3

   Pour the fresh lime juice over the fish mixture; the acidity will begin to 'cook' the fish—let it sit for exactly 5 minutes.

4. 4

   Fold in the blanched shrimp and squid rings so they can absorb the 'Leche de Tigre' marinade.

5. 5

   Add the thinly sliced red onions and chopped cilantro, tossing lightly to keep the onions crisp.

6. 6

   Taste the marinade and adjust the salt or spice level if necessary; it should be bright, acidic, and spicy.

7. 7

   Arrange the ceviche on a chilled plate, ensuring plenty of the lime juice marinade is included in the serving.

8. 8

   Serve immediately with a side of boiled choclo kernels and a slice of sweet potato to balance the acidity.