makes approximately four servings
Ingredients
1-1/2 lb fresh corvina or snapper (approximately 6 oz per person)
4 cloves garlic, minced
1 Tbsp kosher salt
3/4 c freshly-squeezed lime juice
1 tsp rocoto pepper (or any spicy pepper; add additional as needed)
1 c cooked giant corn kernels from Peru (or use regular corn)
1 Tbsp chopped parsley
1/2 red onion, sliced thin
Method
Cut the fish into bite-sized cubes. Place fish in a bowl and rub cubes with the salt and garlic. Add the lime juice and let the fish marinate for about 5 minutes. Chop the rocoto pepper in small cubes and add as desired. Add more if you prefer a spicier ceviche. Add the corn, parsley, and red onions. Mix well. The ceviche is now ready to serve, or can be kept in the refrigerator for up to 4 hours. If you like, garnish with sweet potato slices and corn chips.
