Mark Brower from Forklift Restaurant at Snowbird Ski and Summer resort shows us how to make Peruvian ceviche and gives us a preview of this year’s Oktoberfest!

As Aired On August 13, 2012
Recipe Courtesy Of Forklift Restaurant, Snowbird

Ingredients:
2lbs sea bass, sole or white, tender fish
2 medium red onions, thinly sliced
1 cup fresh squeezed key lime juice
3 finely chopped Peruvian aji limo or chili sliced in half, without seeds
1 tbs. kosher or sea salt
1 lb sweet potatoes
8 ears of corn

Directions:
1.) Slice corn and boil. 
2.) Boil sweet potatoes, peeled and cut into 2-inch thick slices.
3.) Wash fish with water and salt. Cut into ½-inch thick stripes, about 2-inches long.
4.) Thinly slice onion, add salt.
5.) Cut aji limo or chilis in halves, seed and devein.
6.) Rub serving dish with ½ aji chili
7.) Place fish on serving dish and season with salt. Add finely chopped aji limo, key lime juice.
8.) Let sit for 25 minutes. Place onions over fish.
9.) Decorate platter with slices of corn, aji limo, sweet potato and lettuce.

(Copyright 2012 Sinclair Broadcasting Group.)



For more information, visit snowbird.com

(Copyright 2012 Sinclair Broadcasting Group.) Peruvian Ceviche And Oktoberfest