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Peruvian Ceviche
Fresh sea bass cured in lime juice with ají amarillo, red onion and coriander. Watching for the fish to turn fully opaque, rather than timing it exactly, is the real cue that the lime juice has properly cured it through.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
easy
Cuisine
South American
gluten-free
Ingredients
500gfresh sea bass fillets, cubed small
juice of 8limes
1red onion, very thinly sliced
1ají amarillo chilli, finely chopped
2 clovesgarlic, minced
1 bunchcoriander
saltto taste
corn kernelsto serve
sliced sweet potatoto serve
Instructions
1
Toss fish with lime juice, ají amarillo and garlic. Season with salt.
2
Cure 10–15 minutes until fish turns opaque.
3
Rinse onion in cold water, drain.
4
Stir onion and coriander into ceviche.
5
Serve immediately with corn and sweet potato.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
18
Protein
0.6g
Fat
0.1g
Carbs
4.3g
Fiber
0.9g
Sodium
4mg
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