Peruvian-style ceviche

Based on 6 ratings
rakaete

rakaete

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Difficulty

Medium 👍
25
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-3+
400 g cod
yellow bell pepper
scallions
limes (juice)
red chili peppers
1 tsp sea salt
20 g mint
20 g cilantro
50 g garden cress
olive oil
Metric
Imperial

Utensils

  • bowl
  • cutting board
  • knife
  • peeler
  • citrus press

Nutrition per serving

Cal
189
Protein
29g
Fat
4g
Carb
6g

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.
  • 400 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.
  • 1 yellow bell pepper
  • 2 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.
  • 3 limes (juice)
  • 2 red chili peppers
  • 1 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.
  • 20 mint
  • 20 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!
  • 50 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.