Ceviche peruano

By Katie Ardington
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SERVES
4

Ingredients

  • 1 566 gram filet striped bass, skin removed
  • 3 tablespoons (45 milliliters) sambal chili paste
  • 1/2 cup (120 milliliters) chopped cilantro
  • 2 limes, juice
  • 1/2 orange, juice
  • 1 clove garlic, minced
  • 1 centimeter piece ginger, minced
  • 1 ear corn, cooked, kernels only
  • Salt
  • 1 small red onion, shaved
  • 1 sweet potato, cooked, small dice

Directions

  1. Dice striped bass into one centimeter cubes.
  2. In a large mixing bowl, combine fish, chili paste, cilantro, lime juice, orange juice, garlic, ginger, and corn.  Season with salt.
  3. Marinate for two hours.
  4. Garnish with red onions and cooked sweet potatoes.

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