In a large non-reactive bowl, combine the fish pieces and lime juice. Make sure the fish is completely submerged in the lime juice. Let it marinate in the refrigerator for about 30 minutes to 1 hour. The lime juice will "cook" the fish and turn it opaque.
While the fish is marinating, prepare the other ingredients. Slice the red onion into thin slices, chop the chili peppers, mince the garlic, and chop the cilantro.
After the fish has marinated, drain the lime juice from the bowl, and add the sliced red onion, chopped chili peppers, minced garlic, and chopped cilantro. Mix gently to combine.
Drizzle the ceviche with extra-virgin olive oil and season with salt and pepper according to your taste. Stir everything together gently.
Let the ceviche sit in the refrigerator for another 15-30 minutes to allow the flavours to meld together.
While the ceviche is marinating, prepare the accompaniments. Boil the sweet potatoes and corn until tender. Once done, slice them into rounds.
To serve, line a plate or bowl with lettuce leaves. Spoon the ceviche onto the lettuce leaves and garnish with corn nuts if desired. Serve with the sweet potatoes, corn, and plantain chips on the side.
Ingredients
Directions
In a large non-reactive bowl, combine the fish pieces and lime juice. Make sure the fish is completely submerged in the lime juice. Let it marinate in the refrigerator for about 30 minutes to 1 hour. The lime juice will "cook" the fish and turn it opaque.
While the fish is marinating, prepare the other ingredients. Slice the red onion into thin slices, chop the chili peppers, mince the garlic, and chop the cilantro.
After the fish has marinated, drain the lime juice from the bowl, and add the sliced red onion, chopped chili peppers, minced garlic, and chopped cilantro. Mix gently to combine.
Drizzle the ceviche with extra-virgin olive oil and season with salt and pepper according to your taste. Stir everything together gently.
Let the ceviche sit in the refrigerator for another 15-30 minutes to allow the flavours to meld together.
While the ceviche is marinating, prepare the accompaniments. Boil the sweet potatoes and corn until tender. Once done, slice them into rounds.
To serve, line a plate or bowl with lettuce leaves. Spoon the ceviche onto the lettuce leaves and garnish with corn nuts if desired. Serve with the sweet potatoes, corn, and plantain chips on the side.