Recipe for ceviche w/Corvina

1 lb. corvina, sliced paper thin if you want to marinate for 2-3 hrs, which is what the nicer places are doing in Peru w/ excellent cuts of fish, or sliced fairly thin and marinated all day

1 red onion (you can use any color onion but I like to add color to the dish, sliced thin

2-3 hot peppers (selected based on heat preferences; remove the seeds if you don’t like very spicy). Cut them in larger chunks if you want their flavor in the ceviche but want to remove them before serving

1-2 colorful bell peppers (I would use 1 red and 1 yellow; this isn’t traditional but adds nice color/texture) sliced

Combine all of the above in a bowl, then pour in freshly squeezed lemon juice to cover all of the ingredients. Add salt & pepper to taste. Place a plate on top of the mixture, with a few cans to weight it, and put in the fridge. (The chemical reaction with the citrus will cause the ceviche to rise; the plate will keep all the contents in contact with the citrus.)

This is great served with corn on the cob and a salad with avocado to offset the heat of the ceviche.


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