Peruvian-Style Ceviche

This recipe comes from our friend’s parents in Peru, where we were lucky enough to visit a few years ago.  Classically served with cooked sweet potato & corn (choclo, a larger style of corn), this is fresh, quick and highly addictive

12 oz mahi mahi, cut into 2x3 cm cubes (we used fresh tuna)

kosher salt and pepper

1 large clove of garlic, minced very fine

½  small red onion, thin julienne

½-1 red chili, thinly sliced

Small handful cleaned and finely chopped cilantro

1 avocado, diced (optional)

2 Limes or key limes or a combination of lemon & lime

• In a small bowl toss together fish, salt & pepper and garlic.  Can be made up to an hour ahead of time, refrigerated

• In another bowl mix together onion, chili, cilantro, avocado (if using) and toss with citrus

• Add citrus mixture to fish, toss lightly and eat immediately