Ceviche Recipe – Authentic Peruvian Citrus-Marinated Fish | PEKIS Recipes

Name: Ceviche Recipe – Authentic Peruvian Citrus-Marinated Fish | PEKIS Recipes
Ingredients: Fresh white fish fillet, skinless (sea bass or snapper) 500 g (1.1 lb); Freshly squeezed lime juice 150 ml (5 fl oz / ⅔ cup); Red onion, thinly sliced 100 g (3.5 oz); Fresh chili pepper (ají limo or red chili), finely chopped 1 piece (approx. 1 tbsp); Fresh coriander leaves (cilantro), chopped 15 g (½ oz / ½ cup loosely packed); Sea salt 5 g (1 tsp); Cracked black pepper 1 g (¼ tsp); Garlic, minced 1 clove (1 clove); Sweet potato, boiled and sliced 200 g (7 oz); Cooked corn kernels or cancha (toasted corn) 100 g (3.5 oz); Ice cubes 2–3 (to chill fish, optional)

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Discover the Bold Flavors of Peru with This Vibrant Ceviche A refreshing fusion of citrus, spice, and the ocean’ s essence When it comes to fresh…

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Ingredients

Fresh white fish fillet, skinless (sea bass or snapper) 500 g (1.1 lb)
Freshly squeezed lime juice 150 ml (5 fl oz / ⅔ cup)
Red onion, thinly sliced 100 g (3.5 oz)
Fresh chili pepper (ají limo or red chili), finely chopped 1 piece (approx. 1 tbsp)
Fresh coriander leaves (cilantro), chopped 15 g (½ oz / ½ cup loosely packed)
Sea salt 5 g (1 tsp)
Cracked black pepper 1 g (¼ tsp)
Garlic, minced 1 clove (1 clove)
Sweet potato, boiled and sliced 200 g (7 oz)
Cooked corn kernels or cancha (toasted corn) 100 g (3.5 oz)
Ice cubes 2–3 (to chill fish, optional)