Peruvian Ceviche

Name: Peruvian Ceviche
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: South American
Ingredients: 500g fresh sea bass fillets, cubed small; juice of 8 limes; 1 red onion, very thinly sliced; 1 ají amarillo chilli, finely chopped; 2 cloves garlic, minced; 1 bunch coriander; salt to taste; corn kernels to serve; sliced sweet potato to serve

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

Toss fish with lime juice, ají amarillo and garlic. Season with salt.

Cure 10–15 minutes until fish turns opaque.

Rinse onion in cold water, drain.

Stir onion and coriander into ceviche.

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

Protein

0.6g

Fat

0.1g

Carbs

4.3g

Fiber

0.9g

Sodium

4mg

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