Peruvian Ceviche – Serves 4
Preparation time: 25 minutes
Resting time: 10 minutes
Ingredients:
400g raw white fish (cod, sea bream or sea bass), diced
Juice of 6 limes
1 small bunch fresh coriander, finely chopped
1 red onion, finely chopped
1 red chilli, finely sliced (adjust according to your heat tolerance)
1 sweet potato, cooked and sliced
A few pre-cooked corn kernels
Salt, to taste
Preparation:
👇 To continue reading, scroll down and click Next 👇<!–nextpage–>Prepare the fish:
Cut the fresh fish into medium-sized cubes. Make sure it is very fresh, as it will be eaten raw. Place in a large bowl.
Add the lime juice:
Pour the lime juice over the fish. Mix gently so that all the pieces are well coated. The lemon juice will “cook” the fish. Let sit for 10 minutes in the refrigerator.
Add the herbs:
Add the red onion, chopped coriander, and chili slices. Mix gently.
Adjust the seasoning:
Add a pinch of salt and taste to adjust if necessary.
Presentation:
On a plate, place the ceviche in the center. Add the sweet potato slices and a few corn kernels around it to add a sweet and crunchy touch.
Tip:
For a traditional presentation, serve the ceviche in a terracotta dish and accompany it with a glass of iced lime juice (called “leche de tigre”), prepared with the rest of the marinade. This will enhance the flavors even more!
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