Erika's ceviche

A recipe from cooking-ez.com
65K3.3 December 30th 2019
Erika's ceviche
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For 4 people, you will need:

Times:

PreparationRestingStart to finish
39 min.30 min.1 hour 9 min.

Step by step recipe

1Clean 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.Erika's ceviche : etape 25
2Prepare 1 red onion (use a small one), chop finely and add to the diced fish. Salt and pepper then mix well.Erika's ceviche : etape 25
3Grate 10 g ginger and 1 garlic clove into the bowl, then mix again.Erika's ceviche : etape 25
4Squeeze 5 limes.Erika's ceviche : etape 25
5Pour 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.Erika's ceviche : etape 25
6After this time, drain the fish thoroughly, You will notice that the fish will have turned from slightly translucent to opaque after curing (effectively cooked).Erika's ceviche : etape 25
7Slice 800 g cooked potatoeses and reheat if necessary.Erika's ceviche : etape 25
8Serve the ceviche on a bed of lettuce with a little choppped coriander scattered over and with sliced potatoes on the side.Erika's ceviche : etape 25

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.
View this recipe : https://cooking-ez.com/poissons/recipe-erika-ceviche.php
March 29th 2024.
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