Peruvian Ceviche

 This recipe (typed onto a recipe card) is from an old family friend Vibeke Gregory, the wife of a Princeton classmate of my fathers.The Peruvians serve the ceviche with 2 to 3 slices of cold boiled sweet potato and a small corn on the cob. Serves 6

Ingredients

10 to 12 fresh Flounder fillets

1 medium size sweet red pepper

2 to 3 Tablespoons finely chopped parsley

some very hot chili pepper (if not available use cayenne)

2 to 3 small red onions, sliced paper thin

salt and pepper

enough lime or lemon juice to cover

optional : cold, boiled sweet potatoes, corn on the cob or cold sweet corn.

Process

1. Wash the fish fillets, dry and cut into bite sizes. 

2. Finely chop the two kinds of peppers, don't over do the hot one, as the ceviche should be strong but not burning. 

3. Add the parsley and finely sliced onions. 

4. Salt and Pepper to taste, then cover the lot with the lime/lemon juice. 

5. Let stand in the refrigerator for about 2 to 3 hours before serving, turning at least once. 

6. Serve on finely sliced lettuce (Romain or your favorite) with warm French bread or toast on the side.