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- 720 g of fresh sole fillets
- 12 lemons
- 2 ají limo, deveined and cut into strips
- 2 red onions, cut into thin strips
- 450g cooked sweet potato
- 225 g corn (maize)
- 225 g toasted corn
- Fresh cilantro
Cut the fish into medium-sized squares. Place in a bowl and season with salt. Add the onions and ají pepper and mix. Add the lemon juice, mix well and let the mixture stand for 1 minute for the flavours to concentrate.
Peruvian fish ceviche is served with cooked corn and sweet potatoes*. Garnish with red ají peppers and cilantro.