Recipe

Ceviche

Name: Ceviche
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180 g white fish fillet; 60 ml lime juice; 40 g red onion; 0.5 ají limo chilli; 1 clove garlic; 1 tbsp coriander; 0.5 tsp fine salt; 100 g sweet potato; 40 g cooked corn kernels; 2 lettuce leaves; 2 ice cubes

The Peruvian classic: cubes of very fresh white fish cured for a couple of minutes in sharp lime juice with ají limo, garlic and red onion, served cold with sweet potato and corn. Everything is kept ice-cold so the fish stays firm and sweet.

Lunch & dinner Pescatarian 25g+ protein Under 400 kcal

40 min20 prep · 20 cookEasy277 kcalper serving

Method

Put 100 g of sweet potato, unpeeled, into a small pan of lightly salted water, bring to the boil and simmer for about 18 minutes until a knife slides in easily. Drain, cool under cold water, peel and cut into 2 cm rounds. Set aside at room temperature.
Pat 180 g of fish fillet dry, run your fingers over it to check for bones, and cut it with a sharp knife into even 2 cm cubes. Put the cubes in a chilled glass or metal bowl and keep them in the fridge, or over ice, until the moment you dress them.
Slice 40 g of red onion into hair-thin slivers and soak them in a bowl of ice water for 5 minutes to take out the harshness. Drain well and pat dry on kitchen paper.