Who likes Ceviche!!

Do you know Ceviche?

Because we are all part of Planet Ocean............
Directly from Peru, I do invite you to enjoy the most exquisite traditional Gourmet Peruvian dish in artful  presentation, to make your lunch or dinner an enjoyable experience.  The authentic and created "Ceviche" the most typical Peruvian dish made with fresh fish and/or seafood is cooked slowly with citrus juice with other ingredients
It is easy to prepare? no way, has  own secrets steps that if you do not follow will not taste right!!
This is most common peruvian dish that is known all over the world
When you're in the mood for good times and great cuisine, be sure to check out for a good Ceviche.
One of the many properties this dish has the potential to enable your energy and it is considered one of the most commom aphrodisiac that open the eyes to the death, lol 
If you taste Ceviche, please write me back with a "Like" and tell me your experience

INGREDIENTS

• 1 1/2 pounds ono, mahimahi, or bluenose bass, diced
• 1/2 small red onion, halved and slivered 
• 3/4 cup lime juice 
• 1/2 teaspoon salt 
• 1 habanero chile, seeded, halved, and thinly sliced (optional)
• 1 tablespoon ají amarillo sauce (optional; see
• 1/2 cup cilantro leaves, chopped
• 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced 
• 1 cob sweet corn, boiled and cut into 4 pieces
• 4 butter lettuce leaves

Preparation

1. 1. Rinse diced fish and slivered red onion in cold water and dry thoroughly.
2. 2. In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.
3. 3. Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
4. Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
5. Note: Nutritional analysis is per serving.

Note: Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish.

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