You can use sea bass and also add any kind of seafood and shellfish
* 1 1/2 pounds sea bass fillets, cut into 1-inch pieces, or substitute swordfish
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 rocoto chiles, seeds and stems removed, thinly sliced into rings, or substitute 1 habanero or 3 jalapenos
* 1 teaspoon paprika
* 1 large onion, thinly sliced
* 1 cup fresh lemon juice
* 1 cup fresh lime juice
* 1 clove garlic, small chopped
* 1 pound sweet potatoes, peeled and cut into 1-inch thick slices
* 3 sticks fresh corn, cleaned and cut into 2-inch thick slices
*Large lettuce leaves
Place the cut and cleaned fish into a large glass or ceramic bowl and sprinkle with the salt and black pepper. Add 1/2 of the chilli rings, paprika, onion, lemon juice, lime juice, and the garlic and mix lightly; cover the mixture and refrigerate for 3 to 5 hours until the flesh turns white.
Before serving the fish, cook the sweet potatoes in a large pot of boiling salted water for 10 minutes; then, add the corn to pot and cook for 10 minutes more, until tender. Drain the vegetables and keep out until cool at the room temperature.
Drain the fish thoroughly in a colander and arrange the lettuce leaves on 4 dinner plates. Place the fish on the lettuce leaves and garnish with the reserved chilli rings, and surround the fish with the wheels of cooked sweet potatoes and corn.
You can also buy dried corn and deep fry, must be corn with large kernels and serve it separately to the ceviche.
* 1 1/2 pounds sea bass fillets, cut into 1-inch pieces, or substitute swordfish
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 rocoto chiles, seeds and stems removed, thinly sliced into rings, or substitute 1 habanero or 3 jalapenos
* 1 teaspoon paprika
* 1 large onion, thinly sliced
* 1 cup fresh lemon juice
* 1 cup fresh lime juice
* 1 clove garlic, small chopped
* 1 pound sweet potatoes, peeled and cut into 1-inch thick slices
* 3 sticks fresh corn, cleaned and cut into 2-inch thick slices
*Large lettuce leaves
Place the cut and cleaned fish into a large glass or ceramic bowl and sprinkle with the salt and black pepper. Add 1/2 of the chilli rings, paprika, onion, lemon juice, lime juice, and the garlic and mix lightly; cover the mixture and refrigerate for 3 to 5 hours until the flesh turns white.
Before serving the fish, cook the sweet potatoes in a large pot of boiling salted water for 10 minutes; then, add the corn to pot and cook for 10 minutes more, until tender. Drain the vegetables and keep out until cool at the room temperature.
Drain the fish thoroughly in a colander and arrange the lettuce leaves on 4 dinner plates. Place the fish on the lettuce leaves and garnish with the reserved chilli rings, and surround the fish with the wheels of cooked sweet potatoes and corn.
You can also buy dried corn and deep fry, must be corn with large kernels and serve it separately to the ceviche.