12 ounces of a fresh white fish, like grouper or corvina (I recommend freezing before making ceviche)
1 teaspoon Kosher salt
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1 tablespoon ginger, peeled, 1/8-inch diced
1 tablespoon celery, 1/8-inch diced
1-2 habanero or serrano peppers, seeded, 1/8-inch diced
¼ teaspoon minced garlic clove
½ of a red onion, julienned
¼ cup cilantro, chopped
juice of about 4 limes
Peruvian corn, off the cobb (found in the freezer section of a good Latin market) warmed in a little hot water, for garnish
Place ice and water in a large bowl and set a smaller bowl over the ice water. In the smaller bowl, mix together the fish and Kosher salt and set aside while you prepare the remaining ingredients.
Mix the ginger, garlic, celery, peppers, red onion and red onion into the fish. Add the lime juice, toss well. Stir and taste for seasoning, adding more salt if necessary.
Serve cold with the Peruvian corn as a garnish.