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Le Chaudron recipe
Ceviche peruano
Peruvian ceviche
⏱ 20 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)very fresh white fish filletspollock, sea bream
The juice of 6 limes
1red onion, finely chopped
2rocoto or fresh red chilies
1bunch of fresh cilantro
200 g (7 oz)cooked sweet potato, cubed
100 g (3½ oz)toasted cancha corn
1 tbspgrated fresh ginger
- 600 g (21 oz) very fresh white fish fillets pollock, sea bream
- The juice of 6 limes
- 1 red onion, finely chopped
- 2 rocoto or fresh red chilies
- 1 bunch of fresh cilantro
- 200 g (7 oz) cooked sweet potato, cubed
- 100 g (3½ oz) toasted cancha corn
- 1 tbsp grated fresh ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Set up a clean board and cut the fish into precise 1 cm (⅜ in) cubes.
- Slice the red onion paper-thin and finely dice the seeded chilies.
- In the bowl, mix the fish, red onion, chilies and ginger grated on a Microplane.
- Pour plenty of lime juice over, salt and fold gently with a spatula.
- Press plastic wrap onto the surface and marinate in the fridge for 15 minutes so the lime “cooks” the fish.
- Meanwhile, cut the cooked sweet potato into cubes for the garnish.
- Serve in glasses with the sweet potato, toasted cancha corn and fresh cilantro, well chilled.
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