Peruvian Ceviche

Name: Peruvian Ceviche
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams seabass; 8 limes; 8 cilantro stalks; 1 garlic clove; 5 mm ginger; 100 grams sweet potato; 1 red onion; 2 tsp aji amarillo paste

Soph @cook_3971847

My mother has been making this for me since I was a kid. We are soon opening our own restaurant where we will focus on, you guessed it, Ceviche.

Soph @cook_3971847

My mother has been making this for me since I was a kid. We are soon opening our own restaurant where we will focus on, you guessed it, Ceviche.

Saved

Ingredients

25 mins

2 servings

250 gramsseabass
8limes
8cilantro stalks
1garlic clove
5mm ginger
100 gramssweet potato
1red onion
2 tspaji amarillo paste

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Steps

25 mins

1

Roughly chop half the cilantro, the garlic and the ginger. Put it in a bowl.
2

Squeeze the juice of 8 limes and mix it into the bowl with the cilantro, garlic and ginger. Set aside for 5-10 minutes.
3

Dice the sweet potato. Boil until cooked but not too soft. Cool in cold water.
4

Cut the red onion in half. Thinly slice into half rings. Put the slices in a bowl with cold water for 5 minutes. (this helps get rid of the sharp raw onion flavor)
5

Pass the marinade through a colander to remove the cilantro, garlic and ginger. Add the aji amarillo and some salt to taste.
6

Cut the seabass into strips about 2x1 cm. Add a pinch of salt and mix
7

Mix the marinade in with the seabass. Let it sit for 10-15 minutes. The acidity of the lime will 'cook' the fish. In the meantime, cup the rest of the cilantro leaves.
8

After the fish has 'cooked', mix in the sweet potato, cilantro and onions in with the fish. Serve and easy immediately. Optional: garnish with toasted corn kernels.