Peruvian Ceviche

How to Make It

1. 1

   Cut fish into 2cm cubes. Thinly slice red onion and soak in ice water.

2. 2

   Mix lime juice, minced garlic, sliced aji amarillo, and salt to make leche de tigre.

3. 3

   Toss fish in leche de tigre, let cure 5-10 minutes.

   Tip: Don't over-cure — fish should be silky, not rubbery.
4. 4

   Add drained onion and cilantro. Serve with boiled sweet potato and corn.