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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.

16,2473.3/5 for 4 ratings

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Last modified on: December 30^th 2019

For 4 people, you will need:

0 400 g fish fillet
1 1 red onion
2 10 g ginger
3 1 garlic clove
4 5 limes
5 800 g cooked potato
6 coriander
7 salt
8 pepper
9 ¼ chilli pepper (optional)
Total weight: 1,903 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
39 min.	30 min.	1 hour 9 min.

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Step by step recipe

Stage 1 - 10 min.

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.

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.

Grate 10 g ginger and 1 garlic clove into the bowl, then mix again.

Stage 4 - 5 min.

Squeeze 5 limes.

Stage 5 - 30 min.

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.

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.

Slice 800 g cooked potatoes and reheat if necessary.

Stage 8 - 5 min.

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 value	Proteins	Carbohydrates	Fats
1,247 Kcal or 5,221 Kj	92 gr	218 gr	1 gr
62 %	35 %	21 %	<1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
66 Kcal or 276 Kj	5 gr	11 gr	< 1 gr
3 %	2 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
312 Kcal or 1,306 Kj	23 gr	54 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...

More recipes?

This recipe uses (among others)

	Cooked potato: You can check-out other recipes which use it, like for example: Baked Camembert with Walnuts, Potatoes with bacon and herbs, Potatoes with smoked salmon, Potato galette, Croque-monsieur gourmand, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Fish in a seed crust, Pan-fried fish fillets, braised cabbage with Noilly Prat, Fillet of pollack cooked in two stages, Fish "à la Bordelaise", Nicholas's fish, ... All
	Ginger: You can check-out other recipes which use it, like for example: Vietnamese prawns, ... All
	Lime: You can get more informations, or check-out other recipes which use it, for example: Marinated tuna with herbs, Lemon and lime cakes, Flambéd bananas , Mixed salad stack, Spicy hot toasted cashew nuts, ... All

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