Ceviche

The other day, Brian introduced us to a new favorite - a Peruvian dish called Ceviche.  YUM!  I was a little skeptical at first since the fish is not cooked, however I'm always up for trying something new and I'm sure glad I did.

This is not a very good picture, but it's the only one that turned out good enough ...

Ceviche
- 4 potatoes
- 4 sweet potatoes 
- 1 red onion, sliced VERY thin
- 1 cup fresh lime juice (~12 limes)
- 1/2 rib celery, sliced
- 1/4 cup lightly packed cilantro leaves
- 1/4t ground cumin
- 1 clove of garlic, minced
- 1 habanero or jalepeno pepper, seeded and minced (use as little or as much as you'd like)
- Salt to taste
- 2 pounds of fish, cut into 1/2" pieces - today we had salmon, so that's what we used.  Brian said it does not matter at all what type of fish you use. Also, shrimp, crab, &/or squid can be added.
- Leaf, romaine, bib or other type of lettuce.

1) Cover the potatoes with water and cook till tender.  Set aside till easy to handle.
2) Blend/process till smooth - lime juice, cumin, celery and cilantro.  Pour into large bowl and add 3/4 of the onion, and all of the garlic, pepper, salt and fish.
3) Let it marinate for 15 minutes or so, stirring occasionally.  It is done when it turns firm and opaque.
4) Peel (opt.) and slice the potatoes.
To serve: cover plate with lettuce, top with fish mixture, fresh onions and potatoes.  Can spoon the marinade over all for extra flavor.