Erika's ceviche


Erika's ceviche
Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice.

This dish is fairly simple to make, but delicous and full of fresh flavours.
28K 4 3.3
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:FishRawPeruLimePotatoes
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
39 min.30 min.1 hour 9 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Erika's ceviche : Photo of step #1
Clean and trim 400 g fish fillet (choose a white fish such as whiting, sole, cod, pollack, etc). Dice fairly small and put into a bowl.

Stage 2 - 5 min.
Erika's ceviche : Photo of step #2
Prepare 1 red onion (use a small one), chop finely and add to the diced fish. Salt and pepper then mix well.

Stage 3 - 4 min.
Erika's ceviche : Photo of step #3
Grate 10 g ginger and 1 garlic clove into the bowl, then mix again.

Stage 4 - 5 min.
Erika's ceviche : Photo of step #4
Squeeze 5 limes.

Stage 5 - 30 min.
Erika's ceviche : Photo of step #5
Pour the squeezed lime juice over the fish, mix well, cover with a lid or plastic film and leave to "cook" at room temperature for 30 minutes.

Stage 6 - 5 min.
Erika's ceviche : Photo of step #6
After this time, drain the fish thoroughly, You will notice that the fish will have turned from slightly translucent to opaque after curing (effectively cooked).

Stage 7 - 5 min.
Erika's ceviche : Photo of step #7
Slice 800 g cooked potatoes and reheat if necessary.

Stage 8 - 5 min.
Erika's ceviche : Photo of step #8
Serve the ceviche on a bed of lettuce with a little choppped coriander scattered over and with sliced potatoes on the side.
Remarks
For a real Peruvian touch, add a finely chopped fresh red chilli at stage 3, and use sweet potatoes instead of normal ones.

For even more flavour, zest one of the limes and add this to the juice for curing.

You can drizzle a little herb olive oil onto the ceviche just before serving.

Do feel free to adjust the amount of ginger (more or less) and garlic to suit your own tastes.
Keeping
Should be eaten the day it is made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,247 Kcal or 5,221 Kj92 gr218 gr1 gr
62 %35 %21 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
66 Kcal or 276 Kj5 gr11 gr< 1 gr
3 %2 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
312 Kcal or 1,306 Kj23 gr54 gr< 1 gr
16 %9 %5 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 6.57 €
  • Per person : 1.64 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Erika and Jona, who I hope will forgive me for taking a few liberties with it...
This recipe uses (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Eggs Comtoise, Gratin of purple artichokes, Oven omelette, Deep leek and potato quiche, Croque-monsieur potatoes, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Creamy "terre et mer" pots, Nicholas's fish, Firied fillet of sea bream with polenta, Fisherman's Ragout, Sea bass with coriander cream en papillote, ... All
GingerGinger: You can check-out other recipes which use it, like for example: Vietnamese prawns, ... All
LimeLime: You can get more informations, or check-out other recipes which use it, for example: Marinated tuna with herbs, Flambéd bananas , Lime confectioner's custard (pastry cream), Chinese style chicken, Verrine of avocado mousse and crab, ... All
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
288K4 2 hours 30 min. July 4th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
447K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
267K3.8 21 min. February 21th 2011
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
403K 25 33 min. July 1st 2019
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
659K5 8 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page