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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.

66K 4 3.3

Last modified on: December 30^th 2019

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For 8 people, you will need:

1 3 ½ cups fish fillet
2 2 reds onion
3 1 ½ tablespoon ginger
4 2 cloves garlic
5 10 limes
6 6 ¾ cups cooked potatoes
7 fresh coriander (cilantro)
8 salt
9 pepper
10 ½ red chilli (optional)

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 10 min.

Clean and trim 3 ½ cups 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 1 ½ tablespoon 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 6 ¾ cups 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.

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

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).

Possible allergens in this recipe: Fish

How much will it cost?

For 8 people : 13.07 €
Per person : 1.63 €

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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: You can check-out other recipes which use it, like for example: Green Piedmont Salad, Gratin of beet tops and potatoes, Warm salad of potatoes and purple artichokes, Potato galette, Gratin of Endives with Mont d'Or, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Fisherman's Ragout, Curried tuna cubes, Firied fillet of sea bream with polenta, Cod loin with saffron, Mexican ceviche, ... 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: Pear and lime meringue pie, Mexican ceviche, Citrus syrup, "Land and sea" kebabs, Chaud-froid of grapefruit, pineapple and lime custard , ... All

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