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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 12 people, you will need:

1 1 kg 200 g fish fillet
2 3 reds onion
3 30 g ginger
4 3 cloves garlic
5 15 limes
6 2 kgs 400 g cooked potatoes
7 fresh coriander (cilantro)
8 salt
9 pepper
10 ¾ red chilli (optional)
Total weight: 5,685 grams

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 1 kg 200 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 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.

Grate 30 g ginger and 3 cloves garlic into the bowl, then mix again.

Stage 4 - 5 min.

Squeeze 15 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 2 kgs 400 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.

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
3,741 Kcal or 15,663 Kj	276 gr	653 gr	3 gr
187 %	106 %	62 %	<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 12 people : 19.61 €
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: Gratin du Nord, Gratin of Jerusalem artichokes à la Comtoise, Comtois surprise bread, Potato galette, Thin spinach and potato tart, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Curried tuna cubes, "Land and sea" kebabs, Fish fillet with preserved lemons, Fillet of pollack cooked in two stages, Rosemary steamed fish, ... 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, Mascarpone fondant with two lemons, 4 pears salad with vanilla, Lime (or lemon) curd, ... All

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