Ceviche

  • 2 lbs firm white fish fillets, cubed sea bass or corvina
  • 8 -10garlic cloves, chopped
  • 1teaspoon salt
  • 1⁄2teaspoon black pepper
  • 2teaspoons fresh cilantro, chopped
  • 1habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
  • 8 -12limes, freshly squeezed and strained to remove pulp, enough to cover fish
  • 1red onion, thinly sliced and rinsed

Directions

  1. Combine all ingredients except red onion and mix well.
  2. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
  3. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
  4. It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.