Gluten-Free Peruvian Ceviche Appetizers

Ingredients:

1 pound fresh white fish fillets (such as tilapia or sole), cut into small cubes
1/2 cup fresh lime juice (about 4-5 limes)
1/2 red onion, thinly sliced
1-2 fresh jalapeños or aji amarillo peppers, seeded and finely chopped (adjust to taste)
2 cloves garlic, minced
1/2 cup fresh cilantro leaves, chopped
1 sweet potato, boiled and sliced (for garnish)
1 ear of corn, boiled and kernels removed (for garnish)
Salt and freshly ground black pepper, to taste

Instructions:

In a glass or stainless steel bowl, combine the cubed fish and fresh lime juice. Make sure the fish is fully submerged in the lime juice. Cover and refrigerate for 20-30 minutes, stirring occasionally.

While the fish is "cooking" in the lime juice, prepare the other ingredients.

After the fish has marinated, drain most of the lime juice, leaving just a thin layer to keep the ceviche moist.

Add the thinly sliced red onion, chopped jalapeños or aji amarillo peppers, minced garlic, and chopped cilantro to the fish. Mix well to combine.

Season the ceviche with salt and freshly ground black pepper to taste. Adjust the amount of salt and pepper to your liking.

To serve, divide the ceviche into individual bowls or plates. Garnish each serving with slices of boiled sweet potato and boiled corn kernels.

Enjoy your gluten-free Peruvian Ceviche as a refreshing and tangy appetizer!