Ceviche is a traditional dish that originated in Peru and is a great choice to be enjoyed at any time of the day.
Perfect to enjoy with friends and family, the dish is filling but light, while also ticking all the needed nutrients box.
The amazing zesty and fresh dish has raw fish at the centre, and is so widely popular that 28 June is celebrated every year as National Ceviche Day.
As ceviche is known for having a lime seasoning, any kind of saltwater fish is commonly used to create the exceptional dish.
Created by Chef Cesar Contreras Crisologo, Head Chef at Mama Zonia Restaurant, the recipe is a great one when craving ceviche and is easy to make.
Ingredients:
400g sea bass fish
60g lemon juice
10g stock fumet
2g red habanero chilli
5g coriander leaves
1 red onion
5g salt
15g celery
2g garlic paste
8g Peruvian corn or sweet corn
100g sweet potato
250ml orange juice
2g cinnamon
For the stock fumet:
- Put the fish bones and the head along with 2 pieces of peeled garlic, 10g of celery, 10g thinly sliced red onion and coriander, in 500ml of water.
- Cook for 20 minutes over slow fire.
- Strain, cool and refrigerate the stock.
Recipe:
- Clean fresh seabass and cut it into 1cm cubes, and refrigerate it.
- Cut the onion, habanero and celery into small pcs of 1 to 2mm.
- Peel the sweet potato and cut them into medium-sized cubes, and cook it with orange juice and cinnamon over low heat until cooked very well. Caramelise, and wait until it cools down.
- Cook the sweet corn for 10 minutes.
- Put the fish cubes in a glass bowl, add some salt, celery, chilli, garlic paste, and onion and mix it.
- Add lemon juice, and the stock (fumet) to the bowl.
- Using a deep bowl for plating, and add the fish mixture and the juice that is leftover.
- Add the garnishes of corn, sweet potato and chopped coriander.
- Mix and plate as fast as you can to keep the freshness of the ceviche.
Chef Cesar Contreras Crisologo
Head Chef
Mama Zonia Restaurant
04-2404747