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.
71K 3.3/5 based on 4 reviews
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 39 min.
Resting: 30 min.
All in all: 1 hour 9 min.
When should you start or finish this recipe?
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.
Erika's ceviche
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.
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 1 tablespoon 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 0 kg 3 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 40 %220 20 %01,250 60 %5,220 60 %
Per 100 g4 2 %10 1 %070 3 %280 3 %
Per person20 9 %50 5 %0310 20 %1,310 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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)
Other recipes you may also like
Stock-pot fish
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
December 31th 2013306K4.3 2 hours 36 min.
Vegetable stock
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
October 5th 2011259K4.3 1 hour
Pear verbena tarts
Pear verbena tarts
Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.
November 22th 202330K 59 min.
Boulangère tart tatin with vine nectarines
Boulangère tart tatin with vine nectarines
You may already be familiar with the famous apple tarte tatin, but here's a very tasty bakery version, with vine nectarines and croissant dough.
September 18th 20241,160 1 hour 27 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020327K5 1 hour 13 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page