Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen' Recipe

Name: Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 inch (5 mm) piece fresh ginger, cut in half; 1 small clove garlic, cut in half; 4 roughly chopped cilantro sprigs; 8 limes, juiced; 1/2 teaspoon salt; 2 teaspoons; &nbsp; 1 large red onion, very thinly sliced; 1 1/3 lb (600 g) sea bass fillet (or other white fish), skinned and trimmed; Amarillo Chili Tiger's Milk (above); A few cilantro sprigs, leaves finely chopped; 1 limo chili, seeded and finely chopped; 1 sweet potato, cooked and cut into small cubes; Fine sea salt

Servings: persons

1/4 inch (5 mm) piece fresh ginger, cut in half
1 small clove garlic, cut in half
4 roughly chopped cilantro sprigs
8 limes, juiced
1/2 teaspoon salt
2 teaspoons
&nbsp
1 large red onion, very thinly sliced
1 1/3 lb (600 g) sea bass fillet (or other white fish), skinned and trimmed
Amarillo Chili Tiger's Milk (above)
A few cilantro sprigs, leaves finely chopped
1 limo chili, seeded and finely chopped
1 sweet potato, cooked and cut into small cubes
Fine sea salt

1
["Put the fresh ginger, garlic, cilantro sprigs, and the lime juice in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add salt and amarillo chili paste and mix well. This will keep for 4 hours in the fridge.", "Rinse the onion and then leave it to soak in iced water for 10 minutes. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onion and help to keep the slices crisp.", "Cut the fish into uniform strips of around 1 1/4 by 3/4 inch (3 by 2 cm). Place in a large bowl, add a good pinch of salt, and mix together gently with a metal spoon. The salt will help open the fish's pores. Leave this for 2 minutes and then pour over the tiger's milk and combine gently with the spoon. Leave the fish to ""cook"" in this marinade for 2 minutes.", "Add the onion, cilantro, chili, and sweet potato to the fish. Mix together gently with the spoon and taste to check that the balance of salt, sour, and chili is to your liking. Divide among serving bowls and serve immediately."]

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 inch (5 mm) piece fresh ginger, cut in half, 1 small clove garlic, cut in half, 4 roughly chopped cilantro sprigs, 8 limes, juiced, and more.

Yes, Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen' falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

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