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Ceviche Peruano

Ceviche Peruano

From: Executive chef Oscar del Rivero, Jaguar Ceviche Spoon Bar and Latam Grill, Coconut Grove, FL. Yield: 4 servings.

1.5 lb. fresh corvina or snapper (approximately 6 oz. per serving)
4 cloves garlic, minced
1 Tbsp. kosher salt
¾ cup freshly squeezed lime juice
1 tsp. rocoto pepper (or any spicy pepper), adding additional if needed
1 cup of cooked giant corn kernel from Peru (may substitute regular corn kernels)
1 Tbsp. parsley, chopped
½ red onion, sliced thin from pole to pole

Cut fish into bite-sized cubes. Place fish in a bowl and rub cubes with salt and garlic. Add lime juice and let fish marinate for about 5 minutes. Chop rocoto pepper into small cubes and add as needed. (Add more for a spicier ceviche.) Add corn, parsley and red onions; mix. Serve, garnished with sweet potato slices and corn chips, if desired. Note: Recipe can be made ahead and kept in refrigerator for up to 4 hours.

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