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Peruvian Ceviche

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Peruvian ceviche recipe using red snapper (Pargo)
Ingredients
  Red snapper 1 Pound, diced
  Red pepper 10 Gram, frozen and diced
  Purple onion 50 Gram, sliced and diced (slice the half onion and dice the other half)
  Garlic 1⁄2 Teaspoon, minced
  Ginger 1 Teaspoon, grated
  Sea salt/Kosher salt To Taste
  Lime 1
  White corn 1 Cup (16 tbs)
  Sweet potato 1⁄4 , sliced
Directions

MAKING
1. In a bowl take – fish, peppers, diced onion, garlic, ginger, salt and lime juice. Mix well and cover the bowl with a plastic wrap. Refrigerate for 120 minutes.
2. In a pan warm the water and sprinkle salt. Add in the sweet potatoes and cook for 3 minutes.
3. Take out the sweet potatoes and add in the corn, cook for 2 minutes.

SERVING
4. Plate the fish in the center, garnish with sliced onions. Place the sweet potatoes, corn, popcorn and lemon wedges on the side of plate and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Peruvian
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
2

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