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.
65K 4 3.3
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Last modified on: December 30th 2019

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For 12 people, you will need:

Change to the quantities for: 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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Step by step recipe


Stage 1 - 10 min.
Erika's ceviche
Clean and trim 1 litre 200 ml 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 3 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
Grate 30 mls ginger and 3 cloves garlic into the bowl, then mix again.

Stage 4 - 5 min.
Erika's ceviche
Squeeze 15 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 2 litres 400 ml 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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,741 Kcal or 15,663 Kj276 gr653 gr3 gr
187 %106 %62 %<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).
Possible allergens in this recipe: Fish
How much will it cost?
  • For 12 people : 19.61 €
  • Per person : 1.63 €

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)
Cooked potatoesCooked potatoes: You can check-out other recipes which use it, like for example: Warm salad of potatoes and purple artichokes, Creamy artichokes, Lemony cabbage and potato salad, Mont d'or in brioche, Baked salmon fillet, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Mexican ceviche, Tahitian style fish, Pan-fried fish fillets, braised cabbage with Noilly Prat, Red sea bream fillets in a soy-sauce marinade, Sea bass with coriander cream en papillote, ... 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: Vietnamese prawns, Green avocado salad, Lime (or lemon) curd, Fruit salad, Strawberry Charlotte, ... All
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