Peruvian Ceviche

Instructions

1. Prepare the fish
   Ensure your fish is fresh and of high quality. Cut it into 1/2-inch cubes, removing any bones or skin. Place in a glass or ceramic bowl (avoid metal as it can react with the acid).
2. Create the marinade
   In a separate bowl, combine the freshly squeezed lime juice, minced garlic, half of the sliced red onions, salt, and pepper. Stir well to combine. This acidic mixture will 'cook' the fish through a process called denaturation.
3. Marinate the fish
   Pour the lime juice mixture over the fish, ensuring all pieces are submerged. Cover and refrigerate for 15-20 minutes, until the fish becomes opaque and firm to the touch. The fish should appear 'cooked' through but remain tender.
4. Add remaining ingredients
   Just before serving, gently stir in the remaining red onions, minced chili peppers, chopped cilantro, and olive oil. The mixture should be bright and aromatic with a balanced flavor profile.
5. Prepare the garnishes
   While the fish is marinating, prepare your garnishes. Traditional Peruvian ceviche is served with cooked sweet potato and corn kernels, which provide a sweet contrast to the acidity of the dish.
6. Plate and serve
   Using a slotted spoon, transfer the ceviche to serving plates or bowls. Drizzle with some of the marinade (leche de tigre), and arrange the sweet potatoes, corn, and avocado alongside. Garnish with additional cilantro leaves and serve immediately.