Peruvian Ceviche
Ingredients
- • 500 g fresh white fish (sea bass or halibut)
- • 120 ml fresh lime juice
- • 100 g red onion
- • 1 item jalapeño pepper
- • 2 cloves garlic
- • 30 g fresh cilantro
- • 5 g salt
- • 1 sprinkle black pepper to taste
- • 200 g sweet potato
- • 100 g corn kernels
- • 1 item avocado
Instructions
- 1
Boil the sweet potato until tender, about 15-20 minutes. Cool and cut into 1/2-inch rounds.
- 2
Cut the fish into 1/2-inch cubes and place in a glass or ceramic bowl.
- 3
Slice the red onion very thinly and soak in cold water for 10 minutes to reduce its bite.
- 4
Mince the garlic and finely dice the jalapeño (remove seeds for less heat).
- 5
Add lime juice, minced garlic, diced jalapeño, and salt to the fish. Mix gently.
- 6
Cover and refrigerate for 15-20 minutes, stirring once halfway through.
- 7
Drain the onions and add to the marinated fish along with chopped cilantro.
- 8
Gently fold in the corn kernels and season with black pepper.
- 9
Serve immediately in chilled bowls with sweet potato slices and avocado wedges on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant ceviche brings the taste of Lima's coast to your table - the lime juice "cooks" the fish perfectly while you prep. Serve with crispy corn nuts or plantain chips for an authentic touch that'll transport you to Peru."
