I am including several ceviches from Peru because some travelers claim that they are superior to those of Ecuador. The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used as well. The Peruvian ceviches include a few rounds of cooked corn on the cob and cooked slices of sweet potatoes. Note: This recipe requires advance preparation.

Ingredients

• 1 1/2 pounds sea bass fillets, cut into 1-inch pieces, or substitute swordfish

• 1 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 rocoto chiles, seeds and stems removed, thinly sliced into rings, or substitute 1 habanero or 3 jalapeños

• 1 teaspoon paprika

• 1 large onion, thinly sliced

• 1 cup fresh lemon juice

• 1 cup fresh lime juice

• 1 clove garlic, minced

• 1 pound sweet potatoes, peeled and cut into 1-inch thick slices

• 3 ears fresh corn, cleaned and cut into 2-inch thick slices

• Bibb lettuce leaves

Instructions

Place the cut and cleaned fish into a large glass or ceramic bowl and sprinkle with the salt and black pepper. Add 1/2 of the chile rings, paprika, onion, lemon juice, lime juice, and the garlic and mix lightly; cover the mixture and refrigerate for 3 to 5 hours until the flesh is opaque.

About 30 minutes before serving the fish, cook the sweet potatoes in a large pot of boiling salted water for 12 minutes; then, add the corn to pot and cook for 10 minutes more, until tender. Drain the vegetables and reserve them, at room temperature, for the garnish.

Drain the fish thoroughly in a colander and arrange the Bibb lettuce leaves on 4 dinner plates. Place the fish on the lettuce leaves and garnish with the reserved chile rings, and surround the fish with the wheels of cooked sweet potatoes and corn.

This recipe comes from our friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program. The popcorn that is served on top of the ceviche is an American approximation probably of the toasted corn, or cancha, that is served over Peruvian ceviches. This ceviche is a quick one, if you use precooked, frozen mini-shrimp. Serve the ceviche on a bed of bibb lettuce, garnished with black olives, sliced hard boiled egg, feta cheese, a slice of cooked corn on the cob, and maybe some crusty bread for a very appetizing luncheon or light dinner.

Note: This recipe requires advance preparation.

Ingredients

• 2 pounds frozen cooked shrimp

• 1 medium red onion, sliced very thin

• 1 to 2 tablespoons chopped fresh ají chiles, or substitute yellow wax hot or jalapeño

• 2 tablespoons chopped cilantro

• 3 medium tomatoes, finely chopped

• 3 tablespoons white wine vinegar

• 3/4 cup fresh lemon juice

• 3/4 cup fresh lime juice

• 1/2 cup good quality olive oil

• 1/2 teaspoon salt

• Lettuce

• 2 1/2 cups freshly popped popcorn

Instructions

Pour the frozen shrimp into a colander and run cold water over them for a minute or two. Drain the shrimp thoroughly and then place them on paper towels to drain off the excess. Place the shrimp in a non-reactive bowl (such as Pyrex), add the remaining ingredients (except the lettuce and popcorn), mix lightly, and marinate the mixture in the refrigerator for 2 to 4 hours.

To serve: drain the cerviche in a colander and serve on individual plates on beds of shredded lettuce, garnished with the warm popcorn.

This recipe is a second version of the Ecuadorian specialty. The fish can be served as an appetizer or as a main dish for a refreshing summer meal. It is traditionally served with maiz tostada (toasted corn) or popcorn on the side. Note: This recipe requires advance preparation.

Ingredients

• 1 1/2 pounds any firm white fish fillets; snapper or catfish recommended

• 1 cup bitter (Seville) orange juice or substitute 1/2 cup lemon juice mixed with 1/2 cup orange juice

• 1 cup fresh lime juice

• 1 onion, thinly sliced

• 1 cup chopped green bell pepper

• 1 cup chopped red bell pepper

• 1 habanero chile, seeds and stem removed, minced, or substitute 3 jalapeños

• 1/2 cup olive oil

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• Garnishes: popcorn, red bell pepper rings, green bell pepper rings

Instructions

Cut the cleaned fillets into thin, diagonal slices and place them in a large ceramic bowl. Pour the citrus juices over the fish, add the onion, chopped bell peppers, habanero, olive oil, garlic, salt, ground black pepper, and mix gently to coat the fish. Cover the bowl tightly and refrigerate for at least 6 hours to “cook” the fish.

Drain the fish and arrange the slices on individual plates, garnishing with the popcorn and the pepper rings.

This ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished “cooking.” Add more chiles to pack more punch into your ceviche. And, speaking of packing a punch, Latin legends hold that ceviches are aphrodisiacs and will give a woman many sons. Note: This recipe requires advance preparation.

Ingredients

• 2 pounds snapper or sole fillets, washed and cut into one inch strips

• 1/2 cup fresh lime juice

• 1/2 cup fresh lemon juice

• 1/2 cup finely chopped red bell peppers

• 1 large tomato, peeled, seeded, and chopped 2 fresh pimientos, seeds and stems removed, finely chopped, or substitute red bell pepper

• 1/2 cup finely chopped onions

• 2 cloves garlic, minced

• 2 tablespoons cilantro or Italian parsley, minced

• 1 teaspoon salt

• 2 fresh ají chiles, seeds and stems removed, minced, or substitute yellow wax hot or jalapeños

• 1/2 teaspoon sugar

• 1/2 cup white wine vinegar

Instructions

Place the fillets in a ceramic bowl, pour the lemon and lime juice over them, and mix the fish gently to coat with the juices. Cover the bowl tightly and refrigerate 8 hours or preferably overnight.

Mix the remaining ingredients together and allow the mixture to stand at room temperature for one hour.

Drain the fish and arrange it on lettuce leaves on 4 individual plates. Spread the chile mixture over the fish, dividing it evenly among the plates.