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.
8,9413.3/5 for 4 ratings
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Last modified on: December 30th 2019

To serve 8 people, you will need:

Change these quantities to serve: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
39 min.30 min.1 hour 9 min.
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Keeping:

Should be eaten the day it is made.

Step by step recipe


Stage 1 - 10 min.
Erika's ceviche : Photo of step #1
Clean and trim 800 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.
Erika's ceviche : Photo of step #2
Prepare 2 reds 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 : Photo of step #3
Grate 20 g ginger and 2 cloves garlic into the bowl, then mix again.

Stage 4 - 5 min.
Erika's ceviche : Photo of step #4
Squeeze 10 limes.

Stage 5 - 30 min.
Erika's ceviche : Photo of step #5
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 : Photo of step #6
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 : Photo of step #7
Slice 1 kg 600 g cooked potatoes and reheat if necessary.

Stage 8 - 5 min.
Erika's ceviche : Photo of step #8
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,494 Kcal or 10,442 Kj184 gr435 gr2 gr
125 %71 %41 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
66 Kcal or 276 Kj5 gr11 gr< 1 gr
3 %2 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
312 Kcal or 1,306 Kj23 gr54 gr< 1 gr
16 %9 %5 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Note : These prices are only approximate.

Source

Based on a recipe by Erika and Jona, who I hope will forgive me for taking a few liberties with it...

More recipes?

This recipe uses (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Creamy spinach and potato gratin, Oven omelette, Potato galette, Croque-monsieur gourmand, Artichokes with beef, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Mexican ceviche, Fish fillet with preserved lemons, Pollack fillet baked with rice and vegetables., Parcels of fish fillet in spinach, Rosemary steamed fish, ... All
GingerGinger: You can check-out other recipes which use it, like for example: Vietnamese prawns, ... All
LimeLime: You can get more informations, or check-out other recipes which use it, for example: Tahitian style fish, Surprise bread, Mixed salad stack, Lemon and lime cakes, European glass, ... All

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