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The ceviche mystery: solved

Peruvian Ceviche

30 minutes

Sea bass, flounder or any firm white fish will work in this recipe, but make sure that the fish is fresh and from a trusted grocer or fishmonger. Before cutting the fillets into cubes, remove any pin bones; we use tweezers. In Peru, sweet potatoes and corn kernels are traditional ceviche accompaniments; we liked sweet potato chips, which gave us both sweetness and crunch. For a milder ceviche, seed the serrano before mincing.

  • pounds firm skinless white fish fillets, cut into ¼-inch cubes

  • 2

    teaspoons kosher salt

  1. 01
    In a large bowl, gently toss the fish with the salt. Cover and refrigerate for at least 10 minutes and up to 20 minutes.

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