Inca Ceviche Recipe

ByFoodsDiary Staff

Ingredients to make Ceviche del Inca:

For 4 people:

  • 300 grams of fillets of sole and/or sea bass cut into squares of two to 3 cm.
  • 1/2 Kg. of onion in very thin slices
  • 2 chilies
  • 2 cups of lemon juice
  • 1 tablespoon of oil
  • 1/4 kg of small sweet potatoes
  • 2 ears of fresh corn

How to make Inca Ceviche:

Lightly salt the fish, mix it with the raw onion, the slightly chopped chilies. Put it all in a ceramic or clay container. Cover it with the lemon juice, the oil and leave it in the fridge for 12 hours. Serve accompanied by sweet potatoes and corn ears cooked with salt and drained.  All cut into slices and cold.

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