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Peruvian Ceviche

QUICK FACTS

  PREPARATION TIME
15 min (for 4 serves)

 
  COOKING TIME
10 min (for 4 serves)
  DINNER
Fish
 

SUMMARY

 

Experience the unique taste of a traditional Peruvian Ceviche, wherein raw fish (sea bass) is cooked in the acid of lime juice then combined with onion slices, garlic, ginger, hot pepper and chopped coriander; It is best served with sweet potatoes or corn. This savory and succulent recipe is a good source of Omega 3's, vitamins A, B6, B12, C and D, it is also low in fat and calorie. 

INGREDIENTS

1.50 cup (263 g)
  Fresh Sea Bass, fillet, diced
5.00 lime (105 g)
  Lime Juice
0.50 onion (45 g)
  Onion, sliced
0.50 clove (2 g)
  Garlic, minced
0.50 teaspoon (2 g)
  Ginger
0.50 chili (14 g)
  Hot Chili, chopped
0.25 cup (7 g)
  Fresh Coriander Leaves, chopped
 

METHOD

1. Rinse onion in cold water so that flavour will not be too overpowering and for added crispness.

2. Juice limes over fish and leave until the fish starts to turn white, about 5 minutes. Stirring occasionally.

3. Drain juice from fish and mix with ginger and one clove of garlic. Puree in blender. Add back to fish. 

4. Add pepper to mixture (rocoto or habanero is usually used by the peruvians, but if unavailable you may may use hot chili or jalapeno).

5. Add onion slices and chopped coriander leaves. Season with salt. Mix and let sit for 5 minutes.

6. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
499.5 kJ  (119.4 kcal)
Protein:
23.1 g
Total Fat:
1.0 g
-Saturated:
0.1 g
-Mono-Unsaturated:
0.2 g
-Poly-Unsaturated:
0.5 g
Total Carbs:
2.1 g
-Complex Carbs:
0.1 g
-Sugar:
2.0 g
Fibre:
1.0 g
Water:
183.4 mL
Alcohol:
0.0 g
Cholesterol:
26.3 mg
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