Latin American & Caribbean · Lunch · Dinner
Ceviche
Cebiche peruano
Cubes of firm white fish cured in fresh lime juice with red onion, hot chili, garlic and cilantro, served Peruvian-style with soft boiled sweet potato and sweet corn. It is bright, tangy and refreshing, with plenty of lean protein.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 49% · Fat 10% · Protein 41%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 600 g (about 1 1/3 lb)Very fresh firm white fish fillet (sea bass, corvina or halibut), skinless, sushi-grade or previously frozen
- 1 cup (from about 10 limes)240 gFreshly squeezed lime juice
- 1 medium150 gRed onion
- 1 small15 gAji limo or other hot red chili (e.g. habanero or fresno)
- 1 cloveGarlic
- 1/4 cup8 gFresh cilantro, chopped
- 1 tsp6 gSalt
- 2 medium400 gSweet potato, unpeeled
- 1 cup150 gSweet corn kernels (or Peruvian choclo), frozen
- 2 liters2,000 gWater, for boiling
- 4 leaves40 gGreen leaf lettuce, to serve (optional)
Steps
- 1
Bring the water to a boil in a large pot.
- 2
Add the whole sweet potatoes and simmer for 20-25 minutes, until a knife slides in easily.
- 3
Add the corn kernels to the same pot for the last 4 minutes, then drain everything and let cool.
- 4
Meanwhile, slice the red onion into very thin half-moons and rinse them briefly under cold running water; drain well.
- 5
Seed and finely chop the chili, and mince the garlic.
- 6
Pat the fish dry and cut it into 2 cm (3/4 in) cubes, keeping it cold in the fridge until needed.
- 7
Put the fish in a chilled glass or ceramic bowl and toss it with the salt, garlic and chili.
- 8
Pour over the lime juice and stir gently so every piece is coated.
- 9
Let the fish cure for 5-10 minutes, until the outside turns opaque white while the centre stays slightly translucent.
- 10
Fold in the red onion and cilantro, then taste and adjust the salt.
- 11
Peel the sweet potatoes and slice them into rounds.
- 12
Line plates with lettuce leaves if using, spoon on the ceviche with some of its juice, and serve right away with the sweet potato and corn.
Swaps, storage and make-ahead
Swaps
- Use peeled, deveined cooked shrimp instead of raw fish for a version with no raw seafood.
- Swap the aji limo for a seeded jalapeño or a pinch of chili flakes for milder heat that is easier to find.
- Use regular frozen sweet corn if you cannot find Peruvian choclo; the kernels are smaller and sweeter but work well.
- Make a vegan version with firm hearts of palm or cubed king oyster mushrooms instead of fish, cured in the same lime mixture.
Storage
Ceviche is best eaten fresh, within an hour or so of making it, and should not be frozen; refrigerate any leftover fish within 2 hours and eat it the same day, as the texture turns chalky and raw fish should not be kept longer. Leftover boiled sweet potato and corn keep in a covered container in the fridge for 3 to 4 days.
Make ahead
Boil the sweet potatoes and corn up to a day ahead and chill them, and slice the onion, chop the chili and garlic, and squeeze the lime juice a few hours ahead, keeping everything covered in the fridge. Only cut and cure the fish just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Ceviche in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (893 g) | Per 100 g | |
|---|---|---|
| Calories | 299 kcal | 33 kcal |
| Protein | 31.1 g | 3.5 g |
| Carbohydrates | 37.3 g | 4.2 g |
| of which sugars | 8.5 g | 1 g |
| Fiber | 5 g | 0.6 g |
| Fat | 3.5 g | 0.4 g |
| of which saturated | 0.8 g | 0.1 g |
| Sodium | 743 mg | 83 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
