Peruvian Ceviche

• 1 1/2 lbhalibut, skinless, cut in 3/4-inch cubes
• 1 cuplime, fresh, from about 10 limes
• 1 red onion, sliced into thin half-moons
• 1 habanero, seeded and minced
• 1 clovegarlic, minced
• 1/4 cupfresh cilantro, chopped
• 1 tspsalt
• 2 sweet potatoes, boiled and sliced
• 2 cupscorn, boiled
• 1 butter lettuce, leaves, for serving

quantities scale with servings

Method

1. 1

   Soak the onion in cold water with ice 5 min, then drain.

2. 2

   Toss fish with salt, habanero, and garlic in a chilled bowl.

3. 3

   Pour in the lime juice. Rest 8-10 min until the surface turns opaque and the center is still translucent.

4. 4

   Fold in onion and cilantro.

5. 5

   Serve at once on lettuce with sweet potato and corn.