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.
71K 3.3/5 based on 4 reviews
Last modified on: December 30th 2019
Keywords for this recipe:For 4 people, you will need:
- 1
1 ¾ cup fish fillet - 2
1 red onion - 3
1 tablespoon ginger - 4
1 garlic clove - 5
5 limes - 6
0 kg 3 g cooked potatoes - 7
fresh coriander (cilantro) - 8
salt - 9
pepper - 10
¼ red chilli (optional)
Change measures:
Times for this recipe
Preparation: 39 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 ¾ 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 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 1 tablespoon 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 0 kg 3 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 40 % | 220 20 % | 0 | 1,250 60 % | 5,220 60 % |
| Per 100 g | 4 2 % | 10 1 % | 0 | 70 3 % | 280 3 % |
| Per person | 20 9 % | 50 5 % | 0 | 310 20 % | 1,310 20 % |
How much will it cost?
- For 4 people : 6.54 €
- Per person : 1.64 €
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: Croque-monsieur potatoes, Bistro-style cabbage salad, Potato galette, Green bean and potato salad with paprika, Stuffed mushrooms au gratin, ... See them all 49
Fish fillet
Like these other recipes: Fish fillet with preserved lemons, Fish terrine with spinach and tomatoes, Pan-fried fish fillets, braised cabbage with Noilly Prat, "Land and sea" kebabs, Fish in white wine, ... See them all 28
Ginger
Like these other recipes: Vietnamese prawns, ... See them all 1
Lime
Like these other recipes: X-Files cookies, Mascarpone fondant with two lemons, Minted Melon, Lime crémeux, European glass, ... See them all 52
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