Peruvian Ceviche
lunchPeruvianeasy

Peruvian Ceviche

Fresh sea bass cured in lime juice with red onion, aji amarillo, and sweet potato.

From Nutrola's curated recipe library

20 min2 servings

Nutrition Facts (per serving)

Values are per serving

392Cal

39 g

Protein

37 g

Carbs

7 g

Fat

Ingredients

  • Sea bass fillet

    300 g

    468 Cal

  • Lime juice

    120 ml

    7 Cal

  • Red onion

    1 small

    29 Cal

  • Aji amarillo paste

    1 tbsp

    25 Cal

  • Cilantro

    3 tbsp

    1 Cal

  • Sweet potato

    1 medium

    112 Cal

  • Corn (cancha)

    40 g

    141 Cal

Instructions

  1. 1

    Cube fish. Toss with lime juice and salt. Cure 10 min.

  2. 2

    Thinly slice onion, add to fish with aji amarillo and cilantro.

  3. 3

    Boil sweet potato until tender. Slice.

  4. 4

    Serve ceviche with sweet potato and crunchy corn.

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