Ingredients:

  • 1 lb (450g) fresh, firm white fish (such as sea bass, snapper, or sole), skinless and boneless, cut into 1/2-inch cubes
  • 1 cup (240ml) freshly squeezed lime juice (from about 8-10 limes)
  • 1 medium red onion, thinly sliced
  • 1-2 ají amarillo peppers (or substitute with habanero if you're brave!), seeded and minced (use gloves!)
  • 1 tablespoon (15ml) minced fresh ginger
  • 1/4 cup (60ml) chopped fresh cilantro (coriander)
  • Salt and freshly ground black pepper to taste
  • 1 large sweet potato, cooked and sliced or cubed (optional)
  • 1 ear of corn, kernels removed (optional)
  • Romaine lettuce leaves (optional)

Instructions:

  1. Cut the fish into uniform 1/2-inch cubes. Place in the glass or ceramic bowl.
  2. Pour the lime juice over the fish, ensuring it's fully submerged. Stir gently to coat. Season generously with salt and pepper.
  3. Add the sliced red onion, minced ají amarillo (or habanero), and minced ginger to the fish. Stir gently to combine.
  4. Cover the bowl and refrigerate for 15-20 minutes, or until the fish is opaque and firm. Watch it, you dont want it to become rubbery.
  5. Just before serving, stir in the chopped cilantro. Taste and adjust seasoning as needed.
  6. Serve immediately on lettuce leaves, alongside sweet potato and corn kernels, if desired.