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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.

7,0723.3/5 for 4 ratings

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Last modified on: December 30^th 2019

For 8 people, you will need:

1 800 g fish fillet
2 2 reds onion
3 20 g ginger
4 2 cloves garlic
5 10 limes
6 1 kg 600 g cooked potato
7 coriander
8 salt
9 pepper
10 ½ green chilli (optional)
Total weight: 3,805 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
39 min.	30 min.	1 hour 9 min.

Keeping: Should be eaten the day it is made.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 10 min.

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.

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.

Grate 20 g ginger and 2 cloves garlic into the bowl, then mix again.

Stage 4 - 5 min.

Squeeze 10 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 kg 600 g cooked potatoes 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,494 Kcal or 10,442 Kj	184 gr	435 gr	2 gr
125 %	71 %	41 %	<1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
66 Kcal or 276 Kj	5 gr	11 gr	< 1 gr
3 %	2 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
312 Kcal or 1,306 Kj	23 gr	54 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).

How much will it cost?

For 8 people : 13.13 €
Per person : 1.64 €

Note : These prices are only approximate

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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 potato: You can check-out other recipes which use it, like for example: Gratin of Endives with Mont d'Or, Eggs Comtoise, Röstis, Gratin du Nord, Beetroot and fried chicken salad, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Fisherman's Ragout, Fish in white wine, Fish Mousselines, Fish in a seed crust, Fish fillet in express cooking envelope, ... All
	Ginger: You can check-out other recipes which use it, like for example: Vietnamese prawns, ... All
	Lime: You can get more informations, or check-out other recipes which use it, for example: Quick prawn curry, Hot tomato sauce, Lime (or lemon) curd, Tahitian style fish, Spicy seafood plancha, ... All

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