- Servings: 3-4
|4-5 Tbsp||Aji, or chili paste|
|½||Red Onion, finely chopped|
|½ bunch||Cilantro, finely chopped|
|5-6||Tilapia Filets, sliced into small pieces|
|Juice From 1 Bushel Small Key Limes|
|2 Tbsp||Salt or Ajinomoto|
|1||Ear Corn Cut Into Small Sections|
Mix all ingredients together in a large bowl (except corn, lettuce and sweet potato) and let sit 30-45 minutes, stirring occasionally. Boil corn until thoroughly cooked, then cut into desired sized pieces, and set aside.
Boil sweet potato until soft and peel. Cut potato into quarters and set aside.
Peel lettuce leaves place in bowls.
Placed desired amounts of ceviche on lettuce leaves in bowls then add some extra juice. Place a piece of corn and sweet potato on ceviche and serve.
The juice is typically drank after eating the ceviche. Peruvian ceviche typically does not use tomatoes. That's more of a North American or Mexican spin on ceviche. However, tomatoes can be added, if desired, for a different flavor kick. Ceviche can be made with all kinds of seafood. For more of an exotic dish, use a mixture of tilapia, shrimp, mussels and octupus. All seasonings in this recipie are to taste. They can all be increased, or decreased, according to your tolerance of spicy foods.