2 pounds of cubed tilapia fillet (or other fresh white fish)
4 cloves of garlic, minced
1 tablespoon of ginger, grated
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
1 aji limo, deveined & deseeded, cut into slices (substitute your preferred chile pepper)
1 tablespoon of fresh cilantro, minced
1 – 1 1/2 cups of fresh squeezed lime juice
1 cup of fish broth
butter leaf lettuce
4 sweet potatoes, boiled, cooled & peeled, cut into thick circles
2 cobs of choclo, boiled, cut into thick circles (substitute starchy white corn or Mexican Elote)
1. In a large bowl, combine fish, garlic, ginger, salt, black pepper, chile pepper and cilantro. Stir with a large wooden spoon and pour the lime juice and fish broth over the entire mixture. Stir occasionally, making sure all the pieces of fish are marinating in the juice mixture. Once the fish is whitened (both inside and out), it is ready; about 20-45 minutes.
2. To serve, lay a couple lettuce leaves on a plate. Place sweet potato slices and corn cob beside the lettuce. Spoon ceviche onto the lettuce leaves, making sure to spoon some of the juice over the fish. The onion salad can be served on top of the fish or to one side, whatever is preferred. Typically, ceviche is accompanied by canchita.
Yield: 6-8 servings