CEVICHE PERUANO Ceviche, Peru's flag-dish, is the epitome of fusion: Inca hot peppers, Spanish limes and onions,

and Japanese approach to preparing fish. No experience in Lima -or any other coastal city- is complete without ceviche: raw fish (or shellfish) marinated in lime juice and hot peppers, served with raw onions, sweet potato and corn (and sometimes yellow potatoes) Ingredients

2 lbs tilapia fillets or other firm white fish fillets, cubed 8-10 garlic cloves, finely chopped 1 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons fresh cilantro, chopped 1 aj limo (limo chili pepper) or habanero pepper, seeded and chopped very fine 8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish 1 red onion, thinly sliced and rinsed

To serve :

Boiled corn Boiled sweet potatoes Boiled yellow potatoes (optional) Lettuce

Directions 1. Combine all ingredients except red onion and mix well. 2. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving. 3. Before serving, mix well and serve on lettuce, with corn, sweet potatoes, yellow potatoes or other cold salad vegetables on the side. 4. It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.