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.
6,1903.3/5 for 4 ratings
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Last modified on: December 30th 2019

For 4 people, you will need:

Change those ingredients 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.
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.
Erika's ceviche : Photo of step #1
Clean and trim 1 ¾ cup 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 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.
Erika's ceviche : Photo of step #3
Grate 1 tablespoon ginger and 1 garlic clove into the bowl, then mix again.

Stage 4 - 5 min.
Erika's ceviche : Photo of step #4
Squeeze 5 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 3 ½ cups 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
1,247 Kcal or 5,221 Kj92 gr218 gr1 gr
62 %35 %21 %<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).

How much will it cost?

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 potatoCooked potato: You can check-out other recipes which use it, like for example: Green Piedmont Salad, Pollack Parmentier, Eggs Comtoise, Gratin of purple artichokes, Gratin of Endives with Mont d'Or, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Cod loin with saffron, Tahitian style fish, Fisherman's Ragout, "Land and sea" kebabs, Fish in white wine, ... 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: Rum babas, Lime confectioner's custard (pastry cream), Mixed salad stack, Surprise bread, Spicy seafood plancha, ... All

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