Ceviche
Recipe by Cynthia Muir Prep Time = 20 minutes Cook Time = 10 Minutes Servings = 4 Servings
INGREDIENTS • 1cup fresh Key lime juice (approximately 8 key limes) • 1 small to medium red onion thinly sliced (julienne style) • 1 1/2 teaspoons peeled and grated fresh ginger (“Tip and Trick” use a spoon to remove skin from the ginger) • 1 garlic clove, peeled and chopped • 1-pound ¾ inch cubes mahi-mahi or tilapia fillet • 2 tablespoons chopped fresh cilantro • A pinch of salt (use kosher salt if possible) add more to taste • A pinch of pepper (try to use fresh ground on the finest setting) add more to taste • 1 tablespoon of aji amarillo cream (cream recipe is below and if you like it spicy add 2 teaspoons of minced red aji limo which is a pepper that you can often find at the same south American stores) • 2 tablespoons of olive oil or canola oil • 2 cups of ice • 1 tablespoon of evaporated milk (optional and use to make it a creamy style of ceviche) • Sweet potato (yam) peeled, cut crosswise into 1/4-inch-thick rounds, boiled 5 minutes, drained, cooled (optional as garnish)