This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
This dish is fairly simple to make, but delicous and full of fresh flavours.
96 K 3.8/5 (6 reviews)
1 hour 9 min.
Easy
6.55 €
4 people
10 IngredientsLast modified on: December 30th 2019
For 4 people, you will need:
- 1
400 g fish fillet - 2
1 red onion - 3
10 g ginger - 4
1 garlic clove - 5
5 limes - 6
800 g cooked potatoes - 7
fresh coriander (cilantro) - 8
salt - 9
pepper - 10
¼ red chilli (optional) - Total weight: 1,895 grams
Times for this recipe
Preparation: 40 min.
Resting: 30 min.
All in all: 1 hour 9 min.
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.
Clean and trim 400 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 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.
Grate 10 g ginger and 1 garlic clove into the bowl, then mix again.
Stage 4 - ⌛ 5 min.
Squeeze 5 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 800 g 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.
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 recipe | 90 RDI=40 % | 220 RDI=20 % | 0 | 1,250 RDI=60 % | 5,220 RDI: 60 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 0 | 70 RDI=3 % | 280 RDI: 3 % |
| Per person | 20 RDI=9 % | 50 RDI=5 % | 0 | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 4 people : 6.55 €
- Per person : 1.65 €
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 potatoes
Like these other recipes: Creamy spinach à la Lombarde, Croque-monsieur potatoes, Warm scallop and cabbage salad, Pollack Parmentier, Baker's chicken and potato tart, ... See them all 58
Fish fillet
Like these other recipes: Fish fillet with preserved lemons, Pollack fillet baked with rice and vegetables., Firied fillet of sea bream with polenta, Curried tuna cubes, "Land and sea" kebabs, ... See them all 29
Ginger
Like these other recipes: Vietnamese prawns, ... See them all 1
Lime
Like these other recipes: Blackcurrant, vanilla and lime verrine , Cajun pork with rice., Mascarpone fondant with two lemons, Shiro-goma salad, Lime confectioner's custard (pastry cream), ... See them all 54
Other recipes you may also like
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm. June 12th 2011284 K5 1 hour 3 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012198 K4.3 45 min.
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish. February 2nd 2012197 K3.8 35 min.
Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks. October 20th 2013167 K4.3 1 hour 25 min.
Saltimbocca
Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that! July 20th 201595 K4.9 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.