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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.
This dish is fairly simple to make, but delicous and full of fresh flavours.
92 K 3.8/5 (6 reviews)
1 hour 9 min.
Easy
6.55 €
4 people
10 IngredientsLast modified on: December 30th 2019
For 4 people, you will need:
- 1
400 g fish fillet - 2
1 red onion - 3
10 g ginger - 4
1 garlic clove - 5
5 limes - 6
800 g cooked potatoes - 7
fresh coriander (cilantro) - 8
salt - 9
pepper - 10
¼ red chilli (optional) - Total weight: 1,895 grams
Times for this recipe
Preparation: 40 min.
Resting: 30 min.
All in all: 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 potatoeses 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.
Source: Based on a recipe by Erika and Jona, who I hope will forgive me for taking a few liberties with it...
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 220 RDI=20 % | 0 | 1,250 RDI=60 % | 5,220 RDI: 60 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 0 | 70 RDI=3 % | 280 RDI: 3 % |
| Per person | 20 RDI=9 % | 50 RDI=5 % | 0 | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 4 people : 6.55 €
- Per person : 1.65 €
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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 potatoes
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Fish fillet
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Ginger
Like these other recipes: Vietnamese prawns, ... See them all 1
Lime
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