🐟 Classic ceviche

Name: Classic ceviche
Total time: 30 min
Yield: 4
Cuisine: Peru · Pacific coast
Ingredients: 600 g very fresh white fish fillet (sea bass or sole); Juice of 10–12 limes (about 200 ml); 1 red onion, thinly sliced; 1 rocoto or other hot red chili, finely chopped; 2 tbsp chopped cilantro; 1 sweet potato (about 300 g); Salt

Origin: Peru · Pacific coast

225kcal

per serving · 250 g

90kcal

per 100 g

30 gProtein12 g / 100 g

4 gFat1.5 g / 100 g

20 gCarbs8 g / 100 g

Classic ceviche is raw white fish cut into cubes and "cooked" in fresh lime juice for just a few minutes. Thin slices of red onion, chopped cilantro and fiery rocoto pepper give it bite, while a slice of boiled sweet potato on the side softens the acidity. The result is bright, tangy and very fresh, served cold as a starter.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein12 g protein per 100 g — 53% of the calories

Not vegetarianbecause of: fish

Not veganbecause of: fish

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

fishlimered onioncilantrorocoto peppersweet potato

Recipe

4 servings30 min

Ingredients

600 g very fresh white fish fillet (sea bass or sole)
Juice of 10–12 limes (about 200 ml)
1 red onion, thinly sliced
1 rocoto or other hot red chili, finely chopped
2 tbsp chopped cilantro
1 sweet potato (about 300 g)
Salt

Method

Boil the sweet potato in its skin for 25 minutes until tender, cool, peel and slice.
Rinse the sliced onion in cold water and drain well.
Cut the fish into 2 cm cubes, place in a cold glass bowl and season with salt and the chili.
Pour over the lime juice, stir and leave for 2–5 minutes until the surface of the fish turns opaque.
Add the onion and cilantro, toss and serve at once with the sweet potato slices.

How to make it lighter

Ceviche itself is lean; most extra calories come from the sides, so keep the sweet potato to one or two slices.
Add more red onion and cilantro for volume rather than larger fish portions if you are counting.
Serve it as a starter before a lighter main to keep the whole meal within budget.

History

Ceviche is closely tied to the Peruvian coast, where fish marinated in acidic juices has been eaten for a long time; limes arrived with the Spanish and became the standard marinade. Peru declared ceviche part of its national cultural heritage in 2004, and it is celebrated there with a national ceviche day.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →