Peruvian Sea Bass Ceviche with Sweet Potato and Corn
Elegantly fresh and beautifully vibrant, this dish embodies the true spirit of Peruvian cuisine. The zesty lime, the warmth of the chili, and the crisp bite of the fish will take you on a flavor journey, and the pairing with boiled sweet potatoes and corn adds a delightful textural contrast. The dish perfectly balances the subtlety of the seafood with the Peruvian love of bold and fresh flavors, making this a true culinary adventure.
Serves: 2, Difficulty: Expert
Ingredients
- 400g fresh white fish (sea bass or snapper), diced
- 1 red onion, thinly sliced
- 6 limes, juiced
- 1 chili pepper, finely chopped
- 1 clove garlic, minced
- 1/4 cup fresh coriander, chopped
- 1 sweet potato, boiled and sliced
- 1 corn on the cob, boiled and cut into slices
- Salt and pepper
- Lettuce leaves (for serving)
Method
- In a large mixing bowl, combine the diced white fish, red onion, chili pepper, minced garlic, and fresh coriander.
- Pour the lime juice over the fish mixture. The acid from the lime will “cook” the fish. Stir gently to combine.
- Season the ceviche with salt and pepper to taste. Cover the bowl and refrigerate for 30 minutes to 1 hour, allowing the flavors to meld and the fish to become opaque.
- In the meantime, boil the sweet potato and corn, allowing them to cool before slicing.
- To serve, place a few lettuce leaves on each plate. Spoon the ceviche over the leaves, and serve with boiled sweet potato and corn slices on the side.
Tips
- Ensure to use the freshest fish available to achieve the best flavor and texture.
- Chill the serving plates in the refrigerator before plating the ceviche to keep the dish cold and refreshing.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 100 kcal / 418 kJ | 200 kcal / 836 kJ |
| Fat | 2g | 4g |
| Saturated Fat | 0.4g | 0.8g |
| Carbohydrates | 10g | 20g |
| Sugars | 2g | 4g |
| Proteins | 10g | 20g |
| Salt | 1g | 2g |
