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Peruvian Raw Fish Salad (ceviche)

A daydream of South America, one delicious bite at a time. ☀️🇵🇪
5 from 3 votes
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Course: Salad
Cuisine: South American
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 238kcal
Author: Lei

Ingredients

  • 250 g fresh gurnard fillets slice to 1/2 cm thick pieces
  • 1/2 cup lemon juice
  • 2 tablespoon water
  • 1/2 cup pineapple chopped
  • 1/2 red onion finely sliced
  • 1/4 cup coriander roughly chopped
  • 2 tablespoon corn
  • 1 pinch salt
  • 1/2 cup sweet potato chips optional

Instructions

  • Blend the chopped pineapple until smooth puree and drain out 2 tablespoons of pineapple juice.
  • In a large bowl, add the lemon juice,pineapple juice, onion, salt, toss together and leave in the fridge to marinate for 5-10 minutes.
  • Drain the fish and mix with coriander and corn. Serve with sweet potato chips.

Notes

  • Fresh white fish with a relatively firm texture, like that of snapper, Gurnard, tarakihi, or warehou is the best choice.
  • Use a 3:1 ratio of Lemon Juice to water to dilute the acidity of the lemon juice.

Nutrition

Calories: 238kcal | Carbohydrates: 27g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 109mg | Potassium: 796mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4784IU | Vitamin C: 49mg | Calcium: 110mg | Iron: 3mg