Classic Peruvian Sea Bass Ceviche

Ingredients

• 1.5 pounds Fresh Sea Bass fillets, cubed
• 1 large Red onion, thinly sliced into julienne
• 1 cup Fresh lime juice
• 0.25 cup Fresh cilantro, finely chopped
• 1 whole Aji Limo or Habanero pepper, seeded and minced
• 1 teaspoon Salt
• 1 clove Garlic, minced
• 1 large Sweet potato, boiled and sliced
• 1 cup Choclo (Peruvian corn) or kernels(optional)
• 2 pieces Ice cubes

Instructions

1. 1

   Rinse the sliced red onions in cold water and soak them for 10 minutes to reduce their bite; drain well.

2. 2

   Place the cubed sea bass in a large glass mixing bowl and season generously with salt and minced garlic.

3. 3

   Add the minced chili pepper and the ice cubes to the bowl; the ice keeps the fish cold and firm while mixing.

4. 4

   Pour the fresh lime juice over the fish, ensuring all pieces are submerged, and stir gently for about 2 minutes.

5. 5

   Remove the ice cubes from the bowl before they melt completely to prevent diluting the marinade.

6. 6

   Fold in the chopped cilantro and the drained red onions, tossing lightly to combine.

7. 7

   Let the mixture rest for 5 minutes in the refrigerator to allow the lime juice to 'cook' the fish.

8. 8

   Serve immediately in chilled bowls, garnished with slices of sweet potato and Peruvian corn on the side.