Fish Ceviche Recipe

Method7 steps

1. 1

   Step 1: Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size.

   Uses 1 kg white fish fillet (Mahi-Mahi)

2. 2

   Step 2: Squeeze the lemons (1/2 kg) and limes (1/2 kg) into a large glass bowl.

   Uses 1/2 kg lemon · 1/2 kg lime

3. 3

   Step 3: Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes.

   Refrigerate fish 20–30 minutes · 20 minUses 1 kg boneless white fish cut into 2 cm cubes · juice squeezed from ½ kg lemons and ½ kg limes

4. 4

   Step 4: While the fish marinates in the refrigerator, scrub the sweet potatoes (2 medium) and steam for about 30 minutes until tender. Let cool enough to handle, then peel and cut into large pieces.

   Steam sweet potatoes · 30 minUses 2 medium sweet potatoes · water for steaming sweet potatoes

5. 5

   Step 5: Wash the habaneros and onion. Remove pepper seeds and veins and finely dice the peppers. Peel and thinly slice the onion. Reserve a little cilantro (½ cup) for garnish and finely chop the rest.

   Uses 3 medium red habanero peppers · 1 small purple onion · ½ cup fresh cilantro, divided

6. 6

   Step 6: Remove the citrus-marinated fish from the refrigerator; the acid will have made the flesh opaque. Stir in the prepared onion, habaneros and chopped cilantro, ginger (1 teaspoon) and salt (to taste) to taste. Cover and refrigerate for 10 more minutes.

   Refrigerate seasoned ceviche 10 minutes · 10 minUses 1 teaspoon ginger (grated) · Salt to taste · fish chilled 20–30 minutes in citrus juice · thin onion, chopped habanero and most of the cilantro; a little cilantro reserved for garnish

7. 7

   Step 7: Serve the chilled ceviche with the steamed sweet potato, cooked corn and plantain chips. Sprinkle with the reserved cilantro and optional finely chopped ají limo chilli.

   Uses 1 cup cooked yellow corn kernels · plantain chips · ají limo chilli, finely chopped for garnish, optional · seasoned ceviche refrigerated 10 more minutes · 2 sweet potatoes steamed until tender, peeled and cut · small reserved portion of the ½ cup cilantro