Peruvian-style ceviche

Peruvian-style ceviche

Based on 12 ratings
rakaete

rakaete

Community member

"Enjoyed on the other side of the world, but never forgotten!"

Difficulty

Medium 👍

Preparation

25 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
266⅔ g
cod
yellow bell pepper
1⅓
scallions
2
limes (juice)
1⅓
red chili peppers
tsp
sea salt
13⅓ g
mint
13⅓ g
cilantro
33⅓ g
garden cress
olive oil
MetricImperial

Utensils

bowl, cutting board, knife, peeler, citrus press

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

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How to fillet a fish

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-cut-green-onions

How to cut green onions

Nutrition per serving

Cal189
Fat4 g
Protein29 g
Carb6 g
  • Step 1/6

    Dice fish filet to 1-cm/0.5-in. thick. (Make sure your fish is fresh, as it will be eaten raw). Place in a bowl.
    • 266⅔ g cod
    • bowl
    • cutting board
    • knife

    Dice fish filet to 1-cm/0.5-in. thick. (Make sure your fish is fresh, as it will be eaten raw). Place in a bowl.

  • Step 2/6

    Remove the skin of the bell pepper with a peeler and cut the flesh into a fine dice. Finely slice the scallions (cut diagonally to create prettier rings). Add to the fish and mix well. Chill in the refrigerator.
    • yellow bell pepper
    • 1⅓ scallions
    • peeler

    Remove the skin of the bell pepper with a peeler and cut the flesh into a fine dice. Finely slice the scallions (cut diagonally to create prettier rings). Add to the fish and mix well. Chill in the refrigerator.

  • Step 3/6

    To prepare the marinade, juice the limes into a bowl. Gently deseed the chili and very finely dice. Add to the lime juice, then add sea salt and stir well. Chill in the refrigerator.
    • 2 limes (juice)
    • 1⅓ red chili peppers
    • tsp sea salt
    • bowl
    • citrus press

    To prepare the marinade, juice the limes into a bowl. Gently deseed the chili and very finely dice. Add to the lime juice, then add sea salt and stir well. Chill in the refrigerator.

  • Step 4/6

    Wash the mint and cilantro, then remove the leaves and chop. Discard the stalks. Chill leaves in the refrigerator.
    • 13⅓ g mint
    • 13⅓ g cilantro

    Wash the mint and cilantro, then remove the leaves and chop. Discard the stalks. Chill leaves in the refrigerator.

  • Step 5/6

    Now that everything is ready and chilled, it’s time to assemble. Pour the marinade over the fish and mix so that the fish is covered. It should not soak in fully though, as the center of the fish should remain raw. Marinate no longer than 3 min. Then add the herbs, as well as half of the cress. Serve ceviche on a plate and garnish with the remaining cress. At the end, drizzle with olive oil and enjoy!
    • 33⅓ g garden cress
    • olive oil

    Now that everything is ready and chilled, it’s time to assemble. Pour the marinade over the fish and mix so that the fish is covered. It should not soak in fully though, as the center of the fish should remain raw. Marinate no longer than 3 min. Then add the herbs, as well as half of the cress. Serve ceviche on a plate and garnish with the remaining cress. At the end, drizzle with olive oil and enjoy!

  • Step 6/6

    Want to share your recipe with our awesome community? Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.

    Want to share your recipe with our awesome community? Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.

  • Enjoy your meal!

    Peruvian-style ceviche

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