Ceviche Peruano

Receta de Gladys Fernandini
1998-Ceviche-Gladys

INGREDIENTS

1 lb. fresh flounder fillets
1/4 cup chopped cilantro
6 limes
2 garlic cloves
salt
pepper to taste
1 habanero or jalapeno peppers
corn on the cob, one ear.
One sweet potato.
1/2 red onion, sliced thinly.
3 leaves of lettuce

PREPARATION

Cut the fillets in 1/4 inch by 1/2 inch strips. Place in a ceramic container and cover with salt. Add enough water to cover the fish. Cut the garlic into small pieces and add to container with fish. Let the fish sit in this salt/garlic water for 15 minutes.

In the meantime, squeeze the lime juice. Chop the hot pepper and add to the lime juice, including the seeds. Add pepper.

When the fifteen minutes are up, drain the water off the fish using a strain. Rinse briefly with cold water. Place the fish and garlic back into the ceramic container. Add the lime juice (with cilantro and peppers) to the fish. Add the chopped cilantro leaves and stalks (after washing them under cold water). Let it sit for about 30 minutes. Chill in the refrigerator.

Cook corn on the cob, and one sweet potato.

To serve, place a washed leaf of lettuce on the plate. Pour the fish on top of the lettuce. Place slices of the corn on the cob, and slices of the sweet potato next to the fish on the same plate. Garnish with lots of the slices of the purple onions.

Bon apetit!