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.
This dish is fairly simple to make, but delicous and full of fresh flavours.
28K 4 3.3
Last modified on: December 30th 2019
Keywords for this recipe:FishRawPeruLimePotatoesFor 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
fresh coriander (cilantro) - 7
salt - 8
pepper - 9
¼ chilli pepper (optional) - Total weight: 1,903 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start 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.
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.
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 % |
How much will it cost?
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 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 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 |
 | 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, Flambéd bananas , Lime confectioner's custard (pastry cream), Chinese style chicken, Verrine of avocado mousse and crab, ... All |
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