While visiting Lima for a few days I got to meet friendly Carlos who shared a "ceviche" recipe with me that his grandmother taught him to make. It's possible to make "ceviche" anywhere in the world but in beautiful coastal Peru it's truly the ultimate, My thanks (gracias) to Carlo's for showing me the Lima coastline and being kind in providing a delicious recipe for ceviche. (recipe is below)
2 pounds of fresh fish, cubed (Corvina, similar to halibut and mahi mahi called Dorado in Spanish are excellent choices for ceviche).
10 cloves of garlic, chopped
1 teaspoon of salt
1 teaspoon of black pepper
2 tablespoons of fresh cilantro
1 Aji Amarillo (yellow chili pepper) or another similar pepper, strained and seeded from the pulp
12 fresh limes (juiced) try to use a juicer for best results
1 red onion, thinly chopped
Mix all the ingredients together and put them in baking dish pan. Top the mix with the chopped red onions and refrigerate the mixture for three hours allowing it to marinate.
Remove ceviche from refrigerator after about three hours.
Place a few scoops of the ceviche on individual plates. Put some dark green lettuce mixture and sliced avocado on the side of the plate to garnish the ceviche.