Hake ceviche with aji amarillo chili bell pepper

Use only the white flesh of the fish, cut it into cubes, add a little salt and squeeze a lime without crushing it too much so that the bitter part of the peel does not come out.

Let stand in the refrigerator for about 15 minutes.

Serve with two teaspoons of aji amarillo chili sauce, pickled red onion, sweet potato and cooked corn (these ingredients should be cooked in advance so that they are cold when served). The corn can be obtained frozen at a Latin products store and the aji sauce recipe can be found among my recipes.