Ceviche
Ceviche combines very fresh white fish, lime, ají amarillo, red onion, and coriander. This version is served cold with sweet potato and cancha; the citrus changes the fish’s texture but does not make untreated raw fish safe.
Prep
25m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Ceviche
- 600gSea Bass (previously frozen for raw consumption, thawed under refrigeration, and cut into bite-size cubes)
- 200mlLime Juice (freshly squeezed)
- 150gRed Onion (thinly sliced)
- 20gAjí Amarillo (finely chopped)
- 20gFresh Coriander (finely chopped)
- 50gCelery (finely chopped)
- 8gSalt
- 150gIce
Serving
- 400gSweet Potato (peeled and sliced)
- 100gCancha Corn
- 2lWater
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a saucepan. Add the sweet potato and cook until tender. Drain and let it cool.
- 02
Set a mixing bowl over the ice so the sea bass stays very cold while you work.
- 03
Add the sea bass to the chilled bowl and season with the salt.
- 04
Stir in the lime juice, ají amarillo, celery, and fresh coriander. Keep the bowl cold and marinate only until the surface of the fish turns opaque while the center remains moist.
- 05
Add the red onion and toss gently so it stays crisp.
- 06
Serve the ceviche immediately with the cooked sweet potato, cancha corn, and lime wedges. Use fish sold for raw consumption and keep it refrigerated until mixing.
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