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.
66K 4 3.3
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Last modified on: December 30th 2019

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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.
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Step by step recipe


Stage 1 - 10 min.
Erika's ceviche
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
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
Grate 10 g ginger and 1 garlic clove into the bowl, then mix again.

Stage 4 - 5 min.
Erika's ceviche
Squeeze 5 limes.

Stage 5 - 30 min.
Erika's ceviche
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
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
Slice 800 g cooked potatoeses and reheat if necessary.

Stage 8 - 5 min.
Erika's ceviche
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.
Source
Based on a recipe by Erika and Jona, who I hope will forgive me for taking a few liberties with it...
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).
Possible allergens in this recipe: Fish
How much will it cost?
  • For 4 people : 6.54 €
  • Per person : 1.64 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoesCooked potatoes: You can check-out other recipes which use it, like for example: Tartiflette, Warm scallop and cabbage salad, Chard and potato gratin, Mont d'or in brioche, Croque-monsieur gourmand, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Tahitian style fish, Rolls of fish in smoked ham, Fish "à la Bordelaise", Cod loin with saffron, Baked sea bass fillet with lemon and tarragon, ... 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: Tex-Mex chicken burger, Lime crémeux, Strawberry Charlotte, European glass, Avocado with Sautéed Prawns , ... All
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