News Americas, LIMA, Peru, Fri. July 29, 2011: As Peru gets ready to inaugurate its 97th President today, there is no denying that the celebration will extend nationally to a gastronomic one.
Peru is famous throughout South America for its food and especially its seafood. After all, it is the land where ceviche was invented and what better way to mark today’s inauguration and celebration the freshness of summer cooking.
Try your hand at ceviche – originally created by fishermen as a way to eat part of their catch during long days at sea – in your own kitchen this weekend.
Ingredients
1 1/2 pounds mahimahi or bluenose bass, diced
1/2 small red onion, halved and slivered
3/4 cup lime juice
1/2 teaspoon salt
1 habanero chile, seeded, halved, and thinly sliced (optional)
1 tablespoon ajà amarillo sauce (optional it is a yellow chile with a slightly sweet flavor and plenty of heat available in this county in jars or as a puréed sauce at many Latin markets.)
1/2 cup cilantro leaves, chopped
1 orange sweet potato boiled, peeled, and sliced
1 cob sweet corn, boiled and cut into 4 pieces
4 butter lettuce leaves
Preparation
1. Rinse diced fish and slivered red onion in cold water and dry thoroughly.
2. In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ajà amarillo sauce (if using). Cover and refrigerate 20 minutes.
3. Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
