Sweet and mild, meaty chunks of corvina white fish paired with peppers that pack a punch make ceviche a refreshing meal reminiscent of a midday lunch in the mountains of Peru. The citrus base adds an acidic undertone to the flaky fish—a signature touch of the delicacy lauded as the national dish of Peru. Peruvian Chef Giorgina Botta shares the process of creating the traditional ceviche served at Inkanto.

Ingredients: 1 lb. of corvina fish fillets, well rinsed; 1 Tbsp. salt and pepper; ½ cup freshly squeezed lime juice (from about 6 limes); 1 red onion,thinly sliced (medium size); 3 Tbsp. cilantro, finely chopped; 1 Aji Limo pepper, blended; 1 Rocoto pepper, blended; 1 oz. Peruvian corn (choclo), boiled; ½ sweet potatoes, boiled.

Cut the fish into bite-size chunks and place in a bowl. Add salt and pepper and then gently turn the pieces to ensure the salt and pepper coats are evenly spread.

Add thinly cut onions with chopped cilantro then add the lime juice to marinate the fish. Mix frequently to make sure the spices and marinade are covering all of the fish.

Add the Rocoto pepper paste with the Aji Limo pepper paste gently. Add more if you’re looking for a hotter dish. Serve with boiled sweet potatoes and Peruvian corn. Top with raw onions.

Inkanto Peru, 4141 S.Tamiami Trl., Suite 16, Sarasota, 941-924-6410