Ceviche, a citrus marinated seafood dish that originated in Peru but has become popular in many other Latin American countries.
Ingredients for the Ceviche (Ceviche Recipe)
1 lb fresh fish—any white fish or even salmon
1 onion, chopped
1 red pepper, chopped into small pieces
½ mild green chili, chopped into small pieces
1 cup cooked choclo (Peruvian corn, you can use regular corn if you can’t find it)
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Directions for making the Ceviche
Soak onions and cilantro in separate bowls of cold water. Cut the fish into bite size pieces and place into a large bowl. Juice the lemons so that there is enough to cover the fish completely. Drain the onions and add them to the bowl of fish and lemon juice, allowing to sit for 20 minutes.
After 20 minutes, or when the fish is no longer transparent, pour most of the lemon juice out (but not all). Add the red pepper, green pepper, choclo, olive oil, salt, and pepper. Add the cilantro last so that it does not wilt. Serve with bread, crackers, or alone for an appetizer or light meal.