Recipe by Nelida Godfrey
This is a nice recipe for those hot summer days. Ceviche comes in many forms. As long as there’s seafood, citrus and heat from a pepper of your choice, you can make Ceviche. The denser the seafood, the longer the acid in the citrus takes to cook it. Nelly the chef/owner of Lima’s Taste uses a flat fish such as flounder or fillet of sole in this recipe. The time needed to steep in the citrus is not long because of the fish she uses. Nelly makes many variations of Ceviche with anything from smoked salmon to tofu.—John Barrera
•2 lbs Flounder or 2 lbs other firm white fish fillets, cubed
•2 sticks of celery
•1 teaspoon salt
•1⁄2 teaspoon black pepper
•2 teaspoons fresh cilantro, chopped
•1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
•8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
•1 red onion, thinly sliced and rinsed
•2 or 3 caramelized sweet potatoes
Combine all ingredients except red onion and mix well.
Blend one spoon of fish, celery and habanero pepper
Chop the fish into small cubes placing it in a bowl.
Then you mix the blended ingredients with the chopped fish.
Then add salt and pepper.
Then add lime juice.
Before serving, mix well
Then, at the last minute, add the fine chopped onions so it will stay crispy with chopped cilantro.
Serve it on the bed of lettuce, slice the sweet potato to balance the spice.