Traditional Peruvian Sea Bass Ceviche Recipe

Peruvian Sea Bass Ceviche

Immerse yourself in the rich and vibrant flavors of the Peruvian Coast with this Sea Bass Ceviche. Celebrated globally, this Peruvian cuisine inspires with its refreshing tang of lime, just the right kick from aji pepper, and the subtle sweetness of sweet potatoes. This expertly crafted dish harmonizes the fresh catch of the sea with a rich palette of herbs and spices, making it a feast worthy of a renowned chef. Treat yourself and a companion to this fresh, vibrant, and tantalizingly authentic Peruvian cuisine, perfect for an exotic dinner at home.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 20 minutes

Ingredients

• 300 grams of sea bass, fresh and boneless
• 100 ml of lime juice
• 1 red onion, thinly sliced
• 2 tablespoons of fresh cilantro, chopped
• 2 cloves of garlic, minced
• 1 aji pepper, finely chopped
• 1 medium sweet potato, peeled and cubed
• 100 grams of corn, kernels
• Salt and pepper to taste
• 2 tablespoons of olive oil

Method

• Dice the sea bass into 1 cm cubes and place in a non-reactive, shallow dish.
• Pour lime juice over the sea bass. Marinate for 20 minutes, allowing the lime juice to “cook” the fish.
• Meanwhile, boil the cubed sweet potatoes for 15 minutes or until tender. Drain and cool.
• Combine sliced red onion, chopped cilantro, minced garlic, and aji pepper with olive oil in a medium bowl. Stir thoroughly.
• Once the sea bass has marinated, gently fold it into the onion and cilantro mixture.
• Season with salt and pepper to taste, and gently fold in the sweet potatoes and corn kernels.
• Let the flavors meld in the fridge for an additional 10 minutes before serving.
• Serve chilled, garnished with additional cilantro if desired.

Tips

To enhance the dish, ensure the sea bass is as fresh as possible. This dish is at its most refreshing when served chilled, so prepare it just before serving.

Nutritional Information