Try this Peruvian ceviche recipe, or contribute your own.

Still searching for what to cook ?

Name: Peruvian ceviche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Peruvian
Ingredients: 6 portions sea bass; 2 red chilli; 0.25 bunches Fresh Coriander; 0.25 stick Celery; 5 turns Black pepper; 1 Sweet potatoes cut into 2 cm slices; 75 cl Olive oil; 6 limes; 30 grams Fresh ginger; 4 cloves Garlic; 5 grams maldon salt; 1 whole Corn on the cob; 1 Red onion; 100 grams sweetcorn

Find the most delicious recipes here

INGREDIENTS

6 portions sea bass
2 red chilli
0.25 bunches Fresh Coriander
0.25 stick Celery
5 turns Black pepper
1 Sweet potatoes ; cut into 2 cm slices
75 cl Olive oil
6 limes
30 grams Fresh ginger
4 cloves Garlic
5 grams maldon salt
1 whole Corn on the cob
1 Red onion
100 grams sweetcorn

INSTRUCTIONS

Skin the seabass fillets if necessary. Cut into large dice and keep refrigerated until needed

Top and tail sweet potato and cut into 2 cm slices. Cook in plenty of salted boiling water until tender, about 8-10 mins. Drain and chill until needed.

shuck the corn cobs. Boil or steam until tender, about 8-10 mins. Drain and chill until needed. When ready slice into chunky slices.

Top and tail the red onion, and thinly slice from top to bottom. Soak in cold water until needed.

For the leche de tigre

Zest and juice the limes

Trim the woody end of the chili's, split in half. Remove the seeds but keep the spongy bit.

Pluck the leaves from the coriander stalks and set aside. Do not discard the stalks. Keep a few whole leaves for garnish and finely chop the rest.

Smash and peel the garlic cloves

Peel the ginger and thinly slice against the grain.

Place the lime juice and zest, chilli, coriander stalks, garlic cloves, ginger and celery stalk in a blender and blitz until smooth. Add salt and pepper to taste and pass through a fine sieve to remove any fibre or bits.

To serve

Toss the fish in the leche de tigre, along with the chopped coriander and drained red onion slices.

Mound the fish in the centre of the plate and garnish with a few slices of sweet potato and corn on the cob. Finish with a few whole coriander leaves and optional corn nuts.

Any remaining leche de tigre should be drizzled on top.

Any fish can be used for ceviche, but it should be firm fleshed and fresh. Prawns are also lovely.

NOTES

Alert editor

Peruvian ceviche

6 portions sea bass
2 red chilli
0.25 bunches Fresh Coriander
0.25 stick Celery
5 turns Black pepper
1 Sweet potatoes cut into 2 cm slices
75 cl Olive oil
6 limes
30 grams Fresh ginger
4 cloves Garlic
5 grams maldon salt
1 whole Corn on the cob
1 Red onion
100 grams sweetcorn

Skin the seabass fillets if necessary. Cut into large dice and keep refrigerated until needed

Top and tail sweet potato and cut into 2 cm slices. Cook in plenty of salted boiling water until tender, about 8-10 mins. Drain and chill until needed.

shuck the corn cobs. Boil or steam until tender, about 8-10 mins. Drain and chill until needed. When ready slice into chunky slices.

Top and tail the red onion, and thinly slice from top to bottom. Soak in cold water until needed.

For the leche de tigre
Zest and juice the limes

Trim the woody end of the chili's, split in half. Remove the seeds but keep the spongy bit.

Pluck the leaves from the coriander stalks and set aside. Do not discard the stalks. Keep a few whole leaves for garnish and finely chop the rest.

Smash and peel the garlic cloves

Peel the ginger and thinly slice against the grain.

To serve
Toss the fish in the leche de tigre, along with the chopped coriander and drained red onion slices.

Mound the fish in the centre of the plate and garnish with a few slices of sweet potato and corn on the cob. Finish with a few whole coriander leaves and optional corn nuts.

Any remaining leche de tigre should be drizzled on top.

Any fish can be used for ceviche, but it should be firm fleshed and fresh. Prawns are also lovely.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (339g)
Recipe Makes: 6 Servings

Calories: 664
Calories from Fat: 569 (86%)

Amt Per Serving		% DV

	Total Fat 63.2g	84 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 45.7g
	Polyunsanturated Fat 6.8g
Cholesterol 0mg		0 %
Sodium 22.5mg		1 %
Potassium 413.6mg		11 %
Total Carbohydrate 32.9g		10 %
	Dietary Fiber 7.4g	29 %
	Sugars, other 25.6g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 664

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe