Peruvian · Lunch, Dinner
Ceviche de pescado
Fresh white fish cured in lime juice with red onion, chilli and sweet potato.
- Calories
- 450 kcal
- Protein
- 39 g
- Carbs
- 48 g
- Fat
- 11 g
- Prep
- 20 min
- Cook
- 0 min
Per serving, for one person.
Contains: fish.
Ingredients
- 180 g White fish fillets
- 1¼ limes Limes
- ½ red onion Red onion
- 1 tbsp Aji amarillo paste
- 8 g Coriander
- 150 g Sweet potatoes
- ½ avocado Avocados
- ¼ tsp Salt
Method
- Cut the fish into small cubes and place in a non-reactive bowl.
- Pour over the lime juice, add the onion, aji amarillo and salt, and toss; leave to cure in the fridge for 12 minutes until opaque.
- Boil the sweet potato slices for 15 minutes until tender.
- Serve the ceviche with its juices alongside the sweet potato and avocado, scattered with coriander.
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