Popular Ceviche is a classic seafood dish originating from Peru, though variations are found across Latin America, including Chile, Costa Rica, and Ecuador. This recipe highlights the unique preparation method of marinating fish and oysters in a citrus-based marinade, traditionally using sour orange but often substituted with lemon or lime....
Ingredients
For Marinating the Fish
oysters4
Garlic2clove
Chili pepper1/2
stalks Celery2
ice cubes4
Cilantro
White onion50g
Salt
Lemon juice150mL
Fish stock1/2cup
For the Ceviche
Sea bass fillets400g
Rocoto chili40g- Salt
Lemons2- Habanero chili paste
Milk40mL- stalks Celery2
Red onion160g- Ice
For Assembly
Sweet potato120g
Extra virgin olive oil150mL
Brown sugar250g- Salt
Lettuce leaves4- Cilantro1bundle
Nutrition (per serving)
Calories
500.0kcal (25%)
Protein
25.0g (50%)
Carbs
62.5g (22.73%)
Sugars
37.5g (75%)
Healthy Fat
27.8g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
How to make Popular Ceviche
Preparation for Marinating
- Step 1
Blend all the ingredients except the lemon juice and fish stock.
- Step 2
Strain the mixture and add the lemon juice and fish stock. Mix well and set aside.
Ceviche
- Step 1
Fillet and cut the fish into cubes of approximately 1 cm.
- Step 2
Rub a piece of rocoto chili on the inside of a bowl, then place the fish cubes in the bowl.
- Step 3
Season the fish with salt and a little lemon juice. Let it rest.
- Step 4
After 3 minutes of resting, add the habanero chili paste and evaporated milk.
- Step 5
Add the celery cut into small cubes, the red onion finely sliced into thin strips, and 320 ml of the prepared marinade. Add ice to the mixture.
Assembly
- Step 1
On a baking sheet, coat the sweet potato with a little olive oil.
- Step 2
Sprinkle with brown sugar and salt to balance the flavors.
- Step 3
Bake for 10 to 15 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
500.0kcal (25%)
Protein
25.0g (50%)
Carbs
62.5g (22.73%)
Sugars
37.5g (75%)
Healthy Fat
27.8g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use fresh fish for the best flavor and texture in your ceviche.
Chill the serving plates beforehand to keep the ceviche cold and refreshing.
Adjust the level of spiciness by varying the amount of chili paste and rocoto chili used.
FAQS
Can I use a different type of fish for this recipe?
Yes, you can substitute sea bass with other firm white fish like snapper or halibut.
What can I use instead of rocoto chili?
If rocoto chili is unavailable, you can use red bell pepper for a milder flavor or another type of chili for heat.
How long should I marinate the fish?
The fish should be marinated for about 3 minutes to allow the citrus to lightly cook it while retaining its texture.
Can I make ceviche ahead of time?
Ceviche is best served fresh, but you can prepare the marinade and garnishes ahead of time and assemble just before serving.
Is it safe to eat raw fish in ceviche?
The citrus juice in the marinade partially cooks the fish, but ensure you use fresh, high-quality fish for safety.
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