Peruvian Fish Ceviche
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 30 min · Fish · pescatarian, gluten-free, dairy-free, high-protein
308 cal
30g protein
38g carbs
4g fat
per serving · estimated
Ingredients
- 3/4 lb fresh sea bass fillet
- 6 fresh limes
- 1 red onion
- 1 aji limo chili
- 1/4 cup fresh cilantro
- 1 large sweet potato
- 1 ear corn on the cob
- 3/4 tsp kosher salt
Method (tap to check — screen stays awake)
- Boil sweet potato and corn until tender, then cool and slice into rounds.
- Cut sea bass into 1/2-inch cubes and place in a chilled glass bowl.
- Season fish with salt, then pour over fresh lime juice to just cover; add minced aji limo.
- Let fish cure 10 to 15 minutes until opaque and firm, stirring once.
- Fold in thinly sliced red onion and cilantro just before serving.
- Plate with sweet potato and corn on the side.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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