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.
86 K 3.6/5 (5 reviews)
1 hour 9 min.
Easy
2 people
10 IngredientsLast modified on: December 30th 2019
For 2 people, you will need:
- 1
1 cup fish fillet - 2
½ red onion - 3
1 teaspoon ginger - 4
½ garlic clove - 5
3 limes - 6
1 ¾ cup cooked potatoes - 7
fresh coriander (cilantro) - 8
salt - 9
pepper - 10
0.125 red chilli (optional)
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 30 min.
All in all: 1 hour 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Clean and trim 1 cup 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 ½ 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 1 teaspoon ginger and ½ garlic clove into the bowl, then mix again.
Stage 4 - 5 min.
Squeeze 3 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 1 ¾ cup 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 | 50 RDI=20 % | 110 RDI=10 % | 0 | 620 RDI=30 % | 2,610 RDI: 30 % |
| 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 2 people : 3.30 €
- Per person : 1.65 €
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 potatoes
Like these other recipes: The strange gratin, Gratin du Nord, Deep leek and potato quiche, Röstis, Baked salmon fillet, ... See them all 55
Fish fillet
Like these other recipes: Red sea bream fillets in a soy-sauce marinade, Creamy "terre et mer" pots, Tahitian style fish, Fish in white wine, Baked sea bass fillet with lemon and tarragon, ... See them all 30
Ginger
Like these other recipes: Vietnamese prawns, ... See them all 1
Lime
Like these other recipes: Mixed salad stack, Chaud-froid of grapefruit, pineapple and lime custard , Cajun pork with rice., Tex-Mex chicken burger, Chicken club sandwich, ... See them all 53
Other recipes you may also like
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012785 K 43 25 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018421 K4.8 7 min.
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.February 6th 2013570 K5 25 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012300 K5 15 min.
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.September 8th 201383 K4.7 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.