Restaurants›Icaru Peruvian Restaurant›Ceviche Recipe

Ceviche Recipe

Inspired by Icaru Peruvian Restaurant

Time40m

Serves4

Fresh fish marinated in lime juice, mixed with onions, cilantro, and aji pepper, served with sweet potato and corn.

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Ingredients

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Ceviche Ingredients

1 1/8 lb (500 grams) Fresh white fish (like tilapia or snapper)5/8 cup (150 ml) ReaLime juice1 medium Red onion1 bunch Fresh cilantro1 medium Aji pepper (or jalapeño if unavailable)1 tsp Celtic sea salt1 medium Sweet potato1 cup Corn (cooked, can use corn on the cob or canned)

Method

Preparation Steps

Prepare the Fish

Cut the fresh fish into small cubes and place them in a glass bowl.

Marinate

Pour the lime juice over the fish, ensuring all pieces are covered. Add salt. Cover and refrigerate for about 15-20 minutes, until the fish is opaque and 'cooked' by the lime juice.

Chop the Vegetables

While the fish is marinating, finely chop the red onion, cilantro, and aji pepper. Add these to the bowl with the fish after marinating.

Cook the Sweet Potato

Peel and cut the sweet potato into chunks. Boil in salted water until tender (about 15-20 minutes). Drain and set aside.

Serve

Spoon the ceviche into serving bowls, accompanied by boiled sweet potato and corn on the side. Garnish with additional cilantro if desired.