Ceviche

Ceviche
		Ceviche, Peru's flag-dish, is the epitome of fusion: Inca hot peppers, Spanish limes and onions, and Japanese approach to preparing fish.
Ingredients	·         1 1/2 pounds of white fish (Tilapia, sole, etc), diced ·         1/2 small red onion, halved and slivered  ·         3/4 cup lime juice ·         1/2 teaspoon salt  ·         1 habanero chile, seeded, halved, and thinly sliced (optional) ·         1 tablespoon ají amarillo sauce (optional; see ·         1/2 cup cilantro leaves, chopped  ·         1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced  ·         1 cob sweet corn, boiled and cut into 4 pieces ·         4 butter lettuce leaves
Preparation	Rinse diced fish and slivered red onion in cold water and dry thoroughly. In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes. Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side. Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
Note:        Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish.