Ceviche Peruano

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

• 1 x 20-ounce (566 g) filet striped bass, skin removed
• 3 tablespoons (45 ml) sambal chili paste
• ½ cup (120 ml) chopped cilantro, plus more to serve
• 2 limes, juice, plus wedges to serve
• ½ orange, juice
• 1 clove garlic, minced
• ½-inch (1.25 cm) piece ginger, minced
• 1 ear corn, cooked, kernels only
• Salt
• 1 small red onion, shaved
• 1 sweet potato, cooked, cubes

Method:

Dice striped bass into ½-inch (1.25 cm) cubes.

In a large mixing bowl, combine fish, chili paste, cilantro, lime juice, orange juice, garlic, ginger, and corn. Season with salt.

Marinate for two hours.

Garnish with red onions, cooked sweet potatoes, lime, and cilantro.