International
🌍 Public
🥜 Allergy aware
Ceviche (Marinated Fish)
Peru's national dish: raw fish "cooked" in a citrus marinade, with onions, chili, cilantro and lime. Fresh, light and summery.
🥜 Allergies considered in this recipe:
🐟 Fish
Source / link: Peruanische Küche (Nationalgericht)
Ingredients
Amounts adjust automatically.
| 400 g | Fish fillet (very fresh, e.g. cod or sea bream) |
| 5 Stück | Limes |
| 1 Stück | Lemon |
| 1 Stück | Red onion |
| 1 Stück | Chili (e.g. ají or red chili) |
| 1 Bund | Cilantro (fresh) |
| 1 TL | Salt |
| 1 Stück | Sweet potato (cooked, for serving) |
Preparation
- 1 Rinse the fish in cold water, pat dry and cut into cubes of about 2 cm.
- 2 Squeeze the limes and the lemon and pour the juice over the fish cubes, then mix with salt.
- 3 Cut the red onion into fine strips and the chili into thin rings, then fold in.
- 4 Marinate the fish covered in the refrigerator for 15–20 minutes, until it is milky white on the outside.
- 5 Sprinkle with chopped cilantro and serve with cooked sweet potato.
Notes & tips
Note: Contains fish. Use only the freshest fish and keep all steps cold — the fish is cooked solely by the acid. Serve with sweet potato and corn.
Nutrition
estimated per serving- Calories
- 118 kcal
- Protein
- 4 g
- Fat
- 5 g
- Carbs
- 24 g
– = ingredient not in nutrition database (estimate incomplete)