Tailored Peruvian Recipe

Classic Peruvian Ceviche People: 3 Persons Preparation Time: 30 Minutes. Ingredients: - 1 lb fresh white fish fillets (such as sea bass or flounder), cut into small cubes - 1 cup Peruchef Crema de Aji Para Cebiche (Yellow Hot Pepper Ceviche Sauce) - 1 red onion, thinly sliced - 1-2 fresh rocoto peppers, seeded and finely chopped (optional, for extra heat) - 1 cup fresh lime juice - 1/4 cup chopped cilantro - Salt to taste - Corn kernels (optional, for garnish) - Sweet potato slices or corn tortilla chips (for serving) Preparation: 1. In a large bowl, combine the fish cubes, Peruchef Crema de Aji Para Cebiche, red onion, rocoto peppers (if using), lime juice, and salt. Mix well to ensure the fish is coated in the sauce. 2. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together and the fish to "cook" in the lime juice. 3. Before serving, taste and adjust the seasoning if needed. 4. To serve, divide the ceviche into individual bowls or plates. Garnish with chopped cilantro and corn kernels if desired. 5. Serve with slices of sweet potato or corn tortilla chips on the side.