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Ceviche
Ceviche 260 kcal

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Ceviche

Also known as cebiche · seviche · sebiche · raw fish cured in lime

Raw white fish cured in lime with onion, chilli and coriander. Cold, sharp and very clean.

Latin Americanlunch

Typical serving

260 kcal

usually 200–340 kcal

Protein30 g
Carbs14 g
Fat8 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

  • very fresh white fish from a fishmonger you trust
  • eaten within the hour it is made
45mhands on
0munattended
45mstart to finish

Ingredients

Serves 2 · dimmer marks are storecupboard

  • 300gfirm white fish — sea bass, bream or halibut
  • 6limes
  • ½red onion
  • 1chilli
  • 1 handfulcoriander
  • 200gsweet potato
  • to tastesalt

Method

4 steps

  1. boil · 20m

    Sweet potato boiled until tender and left to cool — the sweetness is the counterweight to all that acid.

  2. chop · 10m

    Fish into even cubes, onion sliced hair-thin and rinsed under cold water to take the harshness out.

  3. soak · 12m

    Fish, lime juice, chilli and salt together, and left just long enough to turn opaque at the edges. The lime is not cooking it — the acid denatures the protein, which firms it in a similar way without heat — and left too long it goes chalky.

  4. finish · 3m

    Onion and coriander folded through at the last second, with the sweet potato alongside and the lime juice left in the bowl to drink.

Worth knowing

The lime does not cook the fish. The acid denatures its proteins, which firms and whitens the flesh in a way that resembles cooking without any heat.

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Browse macros for every Latin American dish Foodakl can log: Mexican · Central American · Brazilian · Andean · Caribbean

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