This dish is perfect for seafood lovers looking for a light and healthy meal, or anyone looking to try something new and exciting. You won't be disappointed with this classic Peruvian dish!
Peruvian Ceviche is a delicious and refreshing dish that combines fresh chunks of fish marinated in citrus juices and spices, along with sweet potato and red onion. The tartness of the lime juice, the crunch of the red onion, and the creaminess of the sweet potato, all come together in a perfect harmony of flavors and textures.
Ingredients
10.5 OZ / 300 G sweet potato
53 OZ / 1.5 L water
1 EA yellow bell pepper
1 EA habanero pepper
2 EA garlic clove
1 TBSP ginger
2 TBSP salt
5.5 OZ / 150 ML lime (juice)
2 OZ / 50 G ice
3.5 OZ / 100 ML fish broth
3.5 OZ / 100 G celery
1 EA onion (red)
7 OZ / 200 G cilantro
24.5 OZ / 700 G sea bass
1 TSP pepper
3.5 OZ / 100 G lettuce
3.5 OZ / 100 G sweet corn
2 TSP cilantro leaves
0.5 OZ / 20 G habanero slices
Directions
Peel the sweet potato and cut it into thick slices. Cut the habanero pepper tail. Cut your bell pepper tail and remove the seeds. Peel the ginger and cut your red onion into quarters, save one quarter and slice the rest. Finely chop half of the cilantro. Cut the sea bass fillets into cubes, and save a quarter for trimming too.
Add water to the mixing bowl, place the simmering basket and add the sweet potato slices. Close the lid and cook for 20 minutes / 212°F|100°C / speed 1. Remove from the mixing bowl and remove the water. Cool down your sweet potato.
Add the bell pepper, habanero pepper, garlic cloves, ginger, 1 tbsp of salt, ice cubes, 3/4 of the lime juice, fish broth, celery, red onion and the trimmed sea bass. Close the lid and blend for 10 seconds / speed 6.
TIP: Strain and save the liquid. Reserve for later.
In a large bowl, mix the sea bass cubes, red onion slices, salt, pepper, chopped cilantro and the rest of the lime juice. Let it sit for 15 minutes. Add leche de tigre and serve.
Serve the ceviche with lettuce leaves, sweet potato and sweet corn on the side. Decorate with cilantro leaves and habanero slices.
