#41 Peruvian Ceviche

As a teacher, I'm always encouraging my students to take turns sharing their ideas and listening to others. It's somewhat the same taking turns in the kitchen. Though Peruvian Ceviche is Walter's favorite dish and his specialty, I decided to take on the challenge while visiting my friend in San Diego. So here you go, my attempt at Peruvian Ceviche!

Peruvian Ceviche

Ingredients:

2 potatoes

2 ears of corn

1 red onion cut into thin strips

1 cup fresh lime juice

1 - 2 stalks of celery

1/4 cup lightly packed cilantro leaves

1 pinch ground cumin

1 clove garlic, minced

1 habanero pepper, seeded and minced

Salt and freshly ground pepper to taste

1 pound fresh tilapia, cut into 1/2 inch pieces

Romaine Lettuce Strips

Directions:

1. Place the potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Also boil the corn until it is finished and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.

2. Meanwhile, place the lime juice, celery, cilantro and cumin into a glass bowl to soak. Stir in garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia.

3. Set aside to marinate for an hour, stirring occasionally. The fish is done once it turns firm and opaque.

4. To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls/plates with lettuce and spoon the ceviche onto the lettuce leaves. Serve with ears of corn as well.

Buen Provecho!