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Peruvian Ceviche Recipe

Peruvian Ceviche Recipe
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Cooking Time : 25 minutes
Serving : 2
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Prepare the ingredients before making Peruvian Ceviche in your home. Then, follow these steps below to serve Peruvian Ceviche for your family or friends.

Ingredients: Peruvian Ceviche

  • 250 grams seabass
  • 8 limes
  • 8 cilantro stalks
  • 1 garlic clove
  • 5 mm ginger
  • 100 grams sweet potato
  • 1 red onion
  • 2 tsp aji amarillo paste

How to Make Peruvian Ceviche

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Peruvian Ceviche in your home by yourself.

    Step 1
  • Roughly chop half the cilantro, the garlic and the ginger. Put it in a bowl.
  • Step 2
  • Squeeze the juice of 8 limes and mix it into the bowl with the cilantro, garlic and ginger. Set aside for 5-10 minutes.
  • Step 3
  • Dice the sweet potato. Boil until cooked but not too soft. Cool in cold water.
  • Step 4
  • Cut the red onion in half. Thinly slice into half rings. Put the slices in a bowl with cold water for 5 minutes. (this helps get rid of the sharp raw onion flavor)
  • Step 5
  • Pass the marinade through a colander to remove the cilantro, garlic and ginger. Add the aji amarillo and some salt to taste.
  • Step 6
  • Cut the seabass into strips about 2x1 cm. Add a pinch of salt and mix
  • Step 7
  • Mix the marinade in with the seabass. Let it sit for 10-15 minutes. The acidity of the lime will 'cook' the fish. In the meantime, cup the rest of the cilantro leaves.
  • Step 8
  • After the fish has 'cooked', mix in the sweet potato, cilantro and onions in with the fish. Serve and easy immediately. Optional: garnish with toasted corn kernels.
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