Ingredients

• ●200g Fresh Sea Bass (Corvina)
• ●1/2 cup Fresh Lime Juice
• ●1/4 medium, thinly sliced Red Onion
• ●1 tbsp Aji Amarillo Paste
• ●1/4 cup, chopped Fresh Cilantro
• ●1 tsp Ginger, minced
• ●1 clove Garlic, minced
• ●1/2 tsp Salt
• ●1/4 tsp Black Pepper
• ●6 Ice Cubes
• ●1/2 medium, cooked and cubed Sweet Potato
• ●1/2 cup, cooked Peruvian Corn (Choclo)
• ●2 Lettuce Leaves

Instructions

1. 1Cut the sea bass into 1/2-inch cubes. Place in a glass bowl.
2. 2Add the lime juice, minced ginger and garlic, aji amarillo paste, red onion, cilantro, salt, and pepper to the bowl with the fish.
3. 3Gently mix all ingredients together, ensuring the fish is well coated with the lime juice mixture.
4. 4Add ice cubes to the ceviche. This helps to keep the fish cool and firm while it marinates. Marinate in the refrigerator for 10-15 minutes.
5. 5Remove the ice cubes from the ceviche.
6. 6Arrange lettuce leaves on a plate. Spoon the ceviche onto the lettuce leaves.
7. 7Garnish with cooked sweet potato cubes and Peruvian corn (choclo). Serve immediately.