🐠 Peruvian ceviche

Name: Peruvian ceviche
Total time: 35 min
Yield: 4
Cuisine: Peru · Lima
Ingredients: 600 g very fresh sea bass fillet, cubed; Juice of 12 limes (about 220 ml); 1 red onion, thinly sliced; 1 hot yellow or red chili, finely chopped; 2 tbsp chopped cilantro; 1 sweet potato (about 300 g); 1 corn cob; Salt

Origin: Peru · Lima

212kcal

per serving · 250 g

85kcal

per 100 g

28 gProtein11 g / 100 g

2 gFat1 g / 100 g

20 gCarbs8 g / 100 g

Peruvian ceviche is cubes of raw sea bass cured for a few minutes in freshly squeezed lime juice with red onion, hot chili, salt and cilantro. The tangy marinade that collects in the bowl is known as leche de tigre. It is traditionally served cold with a slice of boiled sweet potato and large-kernel Andean corn to balance the sharp citrus.

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 protein11 g protein per 100 g — 52% of the calories

Not vegetarianbecause of: sea bass

Not veganbecause of: sea bass

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

sea basslimered onionchili peppercilantrosweet potatocorn

Recipe

4 servings35 min

Ingredients

600 g very fresh sea bass fillet, cubed
Juice of 12 limes (about 220 ml)
1 red onion, thinly sliced
1 hot yellow or red chili, finely chopped
2 tbsp chopped cilantro
1 sweet potato (about 300 g)
1 corn cob
Salt

Method

Boil the sweet potato for 25 minutes and the corn for 10 minutes; slice the sweet potato and cut the corn into rounds.
Rinse the onion in cold water and drain.
Season the fish with salt and chili in a cold bowl, pour over the lime juice and leave for 2–4 minutes.
Add the onion and cilantro, toss and serve at once with the sweet potato and corn.

How to make it lighter

The fish is very lean; the sweet potato and corn are where most carbs come from, so keep them to small pieces.
Sip the leche de tigre instead of adding more starchy sides — it adds flavour with little energy.
For a fuller meal add a larger portion of fish rather than extra corn.

History

Ceviche is regarded as Peru's national dish and is closely tied to the coast around Lima, where fish marinated in acidic juice has a long history; limes arrived with the Spanish. In 2004 Peru declared it part of its national cultural heritage.

Count it in one photo

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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 →