Peruvian Ceviche De Pescado

Ingredients

approx 2 pounds any combination of the following however my recommendation

• 1 lb white fish (tilapia or halibut recommended)
• 1 lb shrimp
• 1 (6 ounce) container lump crab
• salt (to add to water to tenderize fish and or or shrimp)
• 3/4 cup lime juice
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1 garlic clove, chopped
• 1-2 aji amarillo chili peppers, chopped (yellow Peruvian peppers)
• 1-2 jalapeno, chopped (to taste, remove seeds for milder spice)
• 1 teaspoon parsley, chopped
• 1 teaspoon cilantro, chopped
• 1/2 cup purple onion, chopped
• 3-4 lettuce leaves
• 4 ears corn, cooked and cut into 2-inch pieces
• 1 lb sweet potato, roasted in the skin, peeled, and cut
• 1 lb yucca root, peeled, cut, and boiled until soft

Directions

1. 1

   Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.

2. 2

   Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.

3. 3

   Before serving, fold in cilatro and parsley.

4. 4

   To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.

5. 5

   My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.