Peruvian fish ceviche
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Peruvian ceviche is a great way to enjoy the flavor and texture of fresh raw fish. Sea bass or flounder work best for this recipe. The fish is cubed and marinated for a few minutes in a tart, herb-infused lime and lemon juice dressing. The ceviche is then served with thin onion rings in lettuce bowls. Grilled corn and sweet potato slices are served as a side dish. Seaweed can be added if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg fish fillet (sea bass or flounder), cut diagonally into 2 cm cubes.
- 1 liter of cooled boiled water
- 1 red onion, halved and thinly sliced
- 1 aji amarillo pepper, seeded, stemmed and diced
- 1 clove of garlic
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 2 tsp finely chopped coriander leaves
- 2 ears of corn, broken in half
- 1 sweet potato, sliced 0.5 cm thick.
- 2 tbsp. l. rapeseed oil
- 1 head of lettuce
- Japanese seaweed, for serving
We recommend
Recipes with similar ingredients: sea bass, flounder, lime juice, corn, sweet potato, lettuce, seaweed
Cooking the dish according to the recipe:
- Preheat grill to medium-high heat and brush with vegetable oil.
- Place the fish in a non-reactive bowl. Add 3 cups of cooled boiled water and gently rinse the fish. Drain.
- Add the onion to the remaining cooled water and let it steep.
- Meanwhile, place the peppercorns, garlic, and a pinch of salt in a mortar and pestle. Grind to form a paste.
- Combine the fish, lime and lemon juice, garlic paste, salt, black pepper, and cilantro. Marinate for 10 minutes.
- Brush the corn and sweet potato slices with oil and place on the grill. Grill for about 10 minutes.
- For serving, divide the ceviche among four lettuce leaves, and top with onion half-rings. Serve with grilled corn and sweet potatoes, garnished with Japanese seaweed if desired, and the kernels cut from the cobs.
Author of the recipe - Santos Loo – culinary producer
Categories:
Similar recipes
