Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.
Course Lunch, Main Course, Main Dish, Starter
Keyword fish, seafood
Prep Time 20minutes
Cook Time 9minutes
Resting Time 30minutes
For the Ceviche
1kgwhite fish filletMahi-Mahi
1small purple onion
3mediumpeppershabanero red peppers
Salt to taste
For accompaniment (optional)
Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size.
Squeeze the lemons and limes into a large glass bowl.
Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes.
While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
Wash the habanero peppers and onion. Remove the seeds and veins from the peppers and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
Remove the ceviche from the refrigerator - the flesh should be opaque and about to fall apart. Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
Remove the ceviche from the refrigerator and place in cups or small plates. Sprinkle with some coriander and ají limo chili pepper.