Cebiche Clasico

Cebiche:

• Four 6-ounces white fish filets (such as sole, croaker, or grouper)
• Salt and pepper to taste
• 2 cloves garlic, finely chopped
• 2 teaspoons chopped aji limo chile (or substitute habanero)
• 20 small limes, juiced
• 1 teaspoon chopped cilantro leaves
• 2 or 3 ice cubes
• 1 red onion, sliced into half-moon crescents

Garnish:

• 1 ear of corn, cooked and kernels sliced off
• 1/2 sweet potato, boiled and sliced

Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and chile. Mix together well.

Add the lime juice, chopped cilantro leaves, and ice cubes. Stir and let stand for a few seconds. Add the red onions and remove the ice cubes. Mix together and adjust the seasoning to taste.

Serve in a large, shallow bowl with the cooked corn kernels and sweet potato slices placed around the fish. Eat with a spoon.