LibreRecipes

Ceviche Clásico (Classic Ceviche)

Rating

Calories

89.0

Protein

10.0

Sodium

615.0

Fat

1.0

Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.

4 x 6-ounce white fish fillets (such as sole, croaker, or grouper)

2 cloves garlic, very finely chopped

2 teaspoons limo chile (or substitute habanero), chopped

1 cup key lime or lemon juice

1 teaspoon chopped cilantro leaves

2 or 3 ice cubes

1 red onion, sliced into half-moon crescents

Salt and pepper

1 corncob, cooked and kernels removed

1/2 sweet potato, boiled and sliced

Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.