Peruvian Ceviche De Pescado

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb fish (tilapia or halibut recommended)
• 1 lb shrimp
• 1 (6 ounce) container lump crab
• salt (to add to water to tenderize fish and or or shrimp)
• 3/4 cup lime juice
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1 garlic clove, chopped
• 1 -2 aji amarillo chili pepper, chopped (yellow peruvian peppers)
• 1 -2 jalapeno, chopped (to taste, remove seeds for milder spice)
• 1 teaspoon parsley, chopped
• 1 teaspoon cilantro, chopped
• 1/2 cup purple onion, chopped
• 3 -4 lettuce leaves
• 4 ears corn, cooked and cut into 2-inch pieces
• 1 lb sweet potato, roasted in the skin, peeled, and cut
• 1 lb yucca root, peeled, cut, and boiled until soft

Recipe

• 1 soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. drain well.
• 2 add lemon/lime juice until fish is covered (using more, if necessary) add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
• 3 before serving, fold in cilatro and parsley.
• 4 to serve, line a bowl or large platter with the lettuce. place the ceviche in the center. surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
• 5 my personal method: pour off extra citrus mixture from ceviche (to desired combination, myself i prefer extra a little extra juice in the bottom to toss the fish back into as i'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.