Peruvian Pot
Classic Ceviche
Peru's iconic dish of fresh sea bass cured in lime juice, served with red onion, chili peppers, and sweet potato. A refreshing coastal classic.
Ingredients
Instructions
- 1
Cut the sea bass into 2cm cubes and place in a glass bowl. Season with salt and pepper.
- 2
Squeeze fresh lime juice over the fish, ensuring all pieces are submerged. Let marinate for 10 minutes.
- 3
Slice the red onion into thin half-moons and rinse in cold water. Add the sliced aji limo.
- 4
Boil the sweet potato and corn until tender. Slice the sweet potato into rounds.
- 5
Combine the marinated fish with onions, chili, and cilantro. Adjust salt to taste.
- 6
Serve immediately on a plate with sweet potato slices and corn on the side. Spoon the tiger's milk over the top.
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