Thank you to the Freakin Incan Restaurant for sharing their Ceviche recipe with us. They have the best Peruvian style Ceviche in Atlanta! Check out one of their two locations: Roswell and Tucker
9 ounces Mahi Mahi, or other mild, white fish cut into chunks
5-6 limes (Persian with yellow on skins have the best flavor)
1/2 red onion, thinly sliced
2 small habanero, rocoto or aji limo peppers, thinly sliced
2 Tlbs chopped cilantro
salt and pepper to taste
Squeeze limes and set aside. In a large, cold, stainless steel bowl add fish, salt, pepper, lime juice and peppers. Add cilantro and red onions. Fish starts to turn white immediately. Serve cold when fish is white, approximately 10 minutes. Add sliced, cooked sweet potato and corn kernels for true, Peruvian ceviche.