Gluten-Free Peruvian Ceviche Appetizers

Ingredients:

1 pound fresh white fish fillets (e.g., sea bass or sole), cut into bite-sized pieces
1 cup fresh lime juice (about 8-10 limes)
1/2 red onion, thinly sliced
1-2 fresh rocoto peppers or jalapeños, seeded and minced (adjust to your spice preference)
2 cloves garlic, minced
1/2 cup fresh cilantro leaves, chopped
1 sweet potato, boiled and sliced into rounds
1 ear of corn, boiled and sliced into rounds or halves
Salt and freshly ground black pepper to taste

Instructions:

In a large bowl, combine the fresh fish pieces, fresh lime juice, and a generous pinch of salt. Make sure the fish is completely submerged in the lime juice. Cover the bowl and refrigerate for about 15-20 minutes, or until the fish turns opaque and "cooks" in the acid.

While the fish is marinating, thinly slice the red onion and place it in a bowl of cold water. Let it soak for about 10 minutes to mellow the flavor. Drain and set aside.

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

Add the minced rocoto peppers (or jalapeños), minced garlic, and chopped fresh cilantro to the bowl. Mix everything together gently.

Taste the ceviche and adjust the seasoning with salt and freshly ground black pepper as needed.

Serve your Gluten-Free Peruvian Ceviche Appetizers in individual bowls, garnished with slices of boiled sweet potato and boiled corn.

This gluten-free Peruvian ceviche is a fresh and vibrant appetizer, showcasing the bright flavors of lime, cilantro, and seafood. Enjoy this classic dish with a gluten-free twist!